Ingredients

• 500 g beef mince500 g
• 300 g pork mince300 g
• 1 coarsely grated brown onion150 g
• 1 finely grated carrot70 g
• ¾ cup breadcrumbs70 g
• 1 egg50 g
• 1 tbsp Worcestershire sauce15 g
• 2 tbsp tomato sauce30 g
• 4 thawed sheets puff pastry440 g
• milk for brushing20 g

Method

1. Heat the oven to 200°C fan-forced and line two trays with baking paper.
2. Squeeze the liquid out of the grated onion with your hands. Skip this and the pastry underneath goes soggy.
3. Mix the beef, pork, onion, carrot, breadcrumbs, egg, Worcestershire, tomato sauce, 1 tsp salt and plenty of pepper. Work it with your hands for a minute so it holds together.
4. Cut each pastry sheet in half. Lay a line of filling along the long edge of each half, about 3 cm thick, keeping it even.
5. Brush the far edge with milk, roll up firmly, and finish seam side down. Press the seam to seal.
6. Cut each roll into four. Space them on the trays with room between, or they steam instead of crisping.
7. Brush the tops with milk and cut two small slits in each to let steam out.
8. Bake 25 to 30 minutes until the pastry is deep golden and puffed. Swap the trays halfway.