Beef and Kangaroo Sausage Rolls
Ingredients:
500g Kangaroo Mince
500g Beef Mince
1 small onion (half of a large onion), finely chopped
1 Celery Stalk, finely chopped
2 Tblsp Chopped Garlic
1 large carrot, finely grated
1 large Zucchini, finely grated
1 cup mushrooms, finely chopped
2 eggs or ½ cup of milk for the wash
1 egg
¾ Cup GF Bread Crumbs (regular or panko)
Pinch of Salt and Pepper
Mixed herbs
Your chosen spices
Sesame Seeds (optional)
Puff Pastry
GF puff pastry (I used coles Free From brand)
GF Plain Flour
Method – Preheat oven to degrees
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In a small fry pan, cook the onion, celery and garlic until onion has gone transparent. Then add in the mushrooms, zucchini and carrot. Cook until vegetables are soft. Remove from heat and allow to cool
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In a large metal bowl, combine your beef and kangaroo mince together. Add in the vegetables, mixed herbs and your chosen spices. Mix together until combined and then add your eggs. Mix the eggs in, your mixture will look wet.
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Once eggs are combined, add the GF bread bread crumbs. Mix until combine and the meat mixture holds it shape when squeezed. If using regular puff pastry, skip to step 5.
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If using gluten free puff pastry, you will need to dust the bench with flour and kneed your GF puff pastry until smooth. Using a floured rolling pin, roll your puff pastry to your desired size and cut the pastry into half, allowing enough space to add the meat mixture and over lap the pastry.
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Cut puff pastry in half and in the centre of the half, add a line of the meat mixture. About a handful should be enough, but use your judgement. You can add other things at this point – see variations.
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Then fold the pastry over the top of the meat mixture and roll it so the pastry overlaps. Using a fork, press the pastry down so it stays put. Using the same fork, poke holes in the top of the sausage roll to allow the steam to come out while cooking – the roll in unlikely to split if you do this.
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Cut your long sausage roll in to threes, or to which ever size your prefer. On a baking tray lined with baking paper, place the sausage rolls and brush them with your egg or milk wash. I use an egg wash. Add sesame seeds on top, I did this for just the gluten free ones.
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Place full baking tray in the oven and cook for approximately 20 minutes or until pastry is a rich golden brown.
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Remove from tray, place on cooling rack and put your next batch in the oven. Serve with your choice of sauce and enjoy.
Variations
Cheese: Cut thin long sticks of cheese and place this in the centre on the meat mixture.
Cream cheese: Pipe a thin long line of cream cheese in the centre of the meat mixture. You can mix some chives into the cream cheese for extra flavour
Note: You can dust the top of the sausage rolls with paprika or sumac.
Sumac is a good alternative to paprika if you have someone who is allergic to capsicum.
Storage: You can store these in the fridge for 5 days. Sausage rolls can be frozen for up to 3 months. You can microwave them or cook in an air fryer for extra crunch