Kangaroo Sausage Rolls

Check out Mum’s video here: https://youtu.be/QKXY7k0SNUU

Ingredients:

500g kangaroo steak (to mince) or kangaroo

mince.

Sausage fillings:

1 small carrot- finely grated

1/2 red capsicum- finely grated and squeeze

the liquid out

3 shallots- finely grated

2 garlic cloves- crushed

1 tbsp of each herbs chop finely- parsley,

thyme, rosemary, sage

1 tsp dijon mustard

I tsp pimenton (Spanish smoked paprika)

1 tbsp worcestershire sauce

1 tsp salt

pepper

3 frozen sheets puff pastry

1 egg for brushing

sesame seeds

serve with tomato sauce and sweet chili

sauce

Makes 36 small sausage rolls

Method

Preheat the oven to 200°C and prepare the baking trays.

1. Place kangaroo mince in a bowl, mix well with all the fillings.

2. Place the pastry sheet on a board and slice in half.

3. Spoon on 1/6 of mixture lengthways along the centre of each piece. Fold 1

edge of pastry over and tuck in beside filling, then fold over the other side to

make a roll, pressing down lightly to seal.

4. Cut rolls into 6 pieces (or as big as you like). Cut two small incisions into each

roll to prevent splitting.

5. Place on a baking tray (seam side down), brush with egg, sprinkle sesame seeds.

6. Bake for 25-30 minutes or until golden brown and crunchy.

7. Serve with tomato sauce and sweet chilli sauce or your favourite sauce with

a green salad.

Notes:

If you prefer, you may use your processor to mix meat and vegetables.

If you can’t get some of the herbs or seasoning, you may use dry mixed herbs.