Name: Beef and black olive sausage rolls
Cook time: 45 min
Total time: 45 min
Ingredients: 400 gram beef mince (or a mix of beef and lamb); 1 cup black olives, pitted, roughly chopped; 1/2 cup coarse fresh breadcrumbs; 1/2 small onion, grated; 1 garlic clove, crushed; zest of 1 orange; zest of 1 lemon; 1 teaspoon cumin seeds; 1/2 teaspoon each salt and ground black pepper; splash of olive oil; 2 sheets ready-made puff pasty; flour, to dust; egg wash, to brush; 2 teaspoon black sesame seeds

Beef and black olive sausage rolls

Classic Kiwi sausage rolls get a delicious Mediterranean twist in this Nici Wickes recipe. Beef mince is spiked with black olives and zesty citrus to create a delicious savoury family favourite

Ingredients

400 gram beef mince (or a mix of beef and lamb)

1 cup black olives, pitted, roughly chopped

1/2 cup coarse fresh breadcrumbs

1/2 small onion, grated

1 garlic clove, crushed

zest of 1 orange

zest of 1 lemon

1 teaspoon cumin seeds

1/2 teaspoon each salt and ground black pepper

splash of olive oil

2 sheets ready-made puff pasty

flour, to dust

egg wash, to brush

2 teaspoon black sesame seeds

Method

1.Preheat oven to 175°C, fan bake. Grease or line 1 large or 2 small baking trays.

2.In a large bowl, mix the mince, olives, breadcrumbs, onion, garlic, zest, cumin, seasoning and oil until thoroughly combined.

3.Dust the pastry with flour, then roll it out a little thinner than it comes. Divide each into 2 long rectangles.

4.Arrange the mince filling in neat logs lengthways down the middle of each rectangle.

5.Brush the long edges with egg wash and fold the pastry tightly over the filling. Press pastry edges together to seal it, then trim any excess and roll over so that the seam is facing down. Chill for 15 minutes to firm up the pastry.

6.Cut the logs into 5-6cm lengths and place the pieces seam-side down on a baking tray, a few centimetres apart.

7.Make some short cuts in the tops with a sharp knife, then brush them with egg wash and sprinkle over sesame seeds.

8.Bake for around 45 minutes until the pastry is golden brown and puffed up.

Makes 20 small rolls. – It’s best to combine the mixture with your hands. The more you work it, the more the proteins are activated –these act as a “glue” to keep the meat together.

Note

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Ingredients

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