Veal spruces up the sausage mince and makes for a gorgeously soft, melt in your mouth texture. This recipe doesn’t have any added salt, so if you’re a salt fiend, sprinkle a little seasoned salt on the top before baking.

INGREDIENTS

4 sheets puff pastry

2 eggs (1 for the mince, 1 for the glaze, beaten)

1 tablespoon milk (for glaze)

500g veal mince

500g sausage mince

1 carrot

1 ½ cups bread crumbs

1 small brown onion

1 small red onion

1 clove garlic

¼ cup flat leaf parsley

2 tablespoons tomato sauce

¼ cup worchestershire sauce

1.5 tablespoons ground fennel seeds

½ cup sesame seeds, to garnish

Tomato relish to serve

METHOD

Blitz the onion, carrot, garlic and parsley together in the food processor until finely chopped

Combine one egg and sauces in a large bowl

Add blitzed vegies, meat and breadcrumbs and combine by hand

Cut puff pastry squares in half and brush long side with egg, to seal.

With the meat mix, fashion a long sausage the thickness of a 20cent piece and place it lengthways on the pastry. Roll up and place on a baking tray lined with baking paper, seam side down

Cut into six even pieces

Brush the tops with egg and milk glaze, sprinkle with sesame seeds, plus a little seasoned salt if you wish

Bake at 220 or (200 degrees fan forced) for 40 minutes

P.S. These are also delicious cold, but don’t forget a common sense approach when it comes to food temperature for picnics outdoors away from an oven or fridge. Don’t let these babies sit around in the sun getting all dangerous.