A quick-and-easy sausage roll hack using kofta.
- 3½ sheets frozen ready–rolled puff pastry
- 1 onion, roughly chopped
- 1 cup flat-leaf parsley leaves
- ½ red capsicum, seeded and roughly chopped
- 500 g beef mince
- 1½ tsp salt
- ½ tsp black pepper
- ½ tsp Lebanese baharat
- 1 egg, lightly beaten
- 1 tbsp poppy seeds
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
- Preheat the oven to 200°C. Line 2 baking trays with baking paper. Remove the puff pastry sheets from the freezer.
- Place the onion, parsley and capsicum in a food processor and blitz until finely chopped. Transfer the mixture to a sieve placed over a bowl and press down with a spatula to remove as much liquid as possible.
- Transfer the onion mixture to a large bowl. Add the mince, salt, pepper and baharat and use your hands to combine very well.
- To assemble the sausage rolls, working with one sheet of pastry at a time, cut the pastry sheet in half. Spread about ½ cup of the kofta mixture along the bottom of the long side of the pastry. Roll up to enclose the filling, then cut each log into 3 pieces. Place, seam–side down on the lined tray about 2 cm apart. Repeat with the remaining pastry and filling.
- Brush the top of the sausage rolls with the beaten egg and sprinkle with poppy seeds. Place in the oven, then reduce the oven temperature to 180°C. Bake for 25–30 minutes or until golden and cooked through.
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