Beef Sausage Roll

Ingredients:
500 g Pumpkin, peeled, seeded, cut into 5mm slices
1 tsp Olive Oil
500 g Beef Mince
1+1/2 tbsp Moroccan Spice Mix
1/2 cup Fresh Breadcrumbs
1/4 cup Cheddar Shredded
1/4 cup Chopped Flat-leaf Parsley
2 Eggs
3 sheets Frozen Puff Pastry
1 tbsp Pistachio Dukkah
1 cup Greek-Style Yoghurt
1 tbsp Lemon Juice
1 Garlic Clove, crushed
1 tsp Finely Grated Lemon Zest

How to make it:

1. Preheat oven to 200°C or 180°C fan. Line 2 large trays with baking paper. Combine the pumpkin and oil in a large bowl. Arrange in a single layer on 1 tray and bake for 20 mins or until tender. Transfer to a board and cool. Coarsely chop.
2. Place the pumpkin, mince, Moroccan spice mix, breadcrumbs, cheese, parsley and 1 egg in a large bowl. Season and mix until well combined.
3. Halve each pastry sheet, then cut each half into 3 rectangles. Place 2 tbsp of filling along short side of 1 rectangle. Roll to enclose. Place, seam-side down, on remaining tray. Repeat with remaining pastry and filling to make 18 rolls. (Alternatively, make long sausage rolls with halved pastry sheets then cut into thirds).
4. Whisk the remaining egg in a small bowl with a fork until smooth. Brush over the rolls and sprinkle with dukkah. Bake for 30 mins or until the pastry is golden and puffed and the filling is cooked through.
5. Meanwhile, combine yoghurt, lemon juice and garlic in a bowl. Season and top with lemon zest.

Serve rolls warm with the sauce.





To freeze the unbaked rolls, cut through the plastic sheet when cutting the pastry into rectangles and use the plastic to protect each roll. Freeze on a baking tray lined with baking paper, then transfer to sealable plastic bags and store in the freezer for up to 1 month. Remove plastic from rolls and bake from frozen until cooked through – they will take a little longer.