Method

• Preheat oven 180ºC. Line baking tray with baking paper. Spray with oil spray.
• Grate the carrot, onion, garlic and celery into a bowl. Add salt and pepper, lamb and pork mince and mix with hands, squeezing to tenderise the mince and make it fine.
• Add the chopped Wild Rosemary, breadcrumbs, dijon, and parmesan. Finally add the tomato sauce (if you have some bush tomato sauce even better!) until you have a meat ‘paste.’
• Take one sheet of puff pastry, semi-frozen, cut in half.
• At the bottom edge of the pastry half, spread the mixture. Do not overfill.
• Combine the egg with the milk and beat until emulsified.
• Brush the top of the pastry with egg wash, fold/roll pastry over meat mixture so that it forms a seam at the bottom. Brush with egg wash to seal.
• Cut the long log into smaller sausage rolls, about 3” in width and place on baking tray.
• Brush each sausage roll with egg wash and sprinkle with left over coastal rosemary.
• Bake 30 mins until puffed and golden brown. Serve with extra bush tomato sauce.

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