When most people think of Australia they think of endless beaches, surfing and of course kangaroos. Over recent years alongside seeing kangaroos in the wild and in wildlife parks, kangaroo meat has become a staple in Australian butchers, supermarkets and restaurants which is a surprise to many visitors. There are strict codes in place to ensure that the meat is sourced ethically and sustainably, however the practice of eating kangaroo meat has attracted a lot of attention over recent years in both Australia and overseas.
If you do choose to eat kangaroo meat, we always recommend you seek out a sustainable, ethnically sourced meat. If kangaroo meat is not to you liking, not available in your country or if you prefer to avoid it altogether you can replace the meat in this recipe with beef mince. Alternatively check out our Vegetarian Spinach and Feta rolls recipe.
Ingredients (Makes 20 cocktail size sausage rolls)
4 frozen puff pastry sheets thawed
500 grams kangaroo mince (or beef mince)
400 grams pork mince
1 grated carrot
1 grated zucchini
1 1/2 cups bread crumbs or oats
Salt & pepper
1 tablespoon chopped fresh dill, parsley or basil
1 tablespoon beetroot relish or tomato relish ( store brought or homemade)
1 egg beaten with 1/4 cup water for brushing
Black sesame seeds for sprinkling
1. Pre-heat oven to 180C (350F).
2. Mix meat, 2 eggs, vegetables, herbs, seasonings, relish and breadcrumbs in a bowl with wet hands working together until mixed well.
3. Cut pastry sheets in half and put your mixture along the long side of the cut sheets like a long log close to one edge and then roll up tight cutting into desired size sausage rolls. Place onto a paper lined sheet tray.
4. Brush with egg wash and sprinkle with black sesame seeds.
5. Bake in oven until brown on top and cooked on the bottom (about 25-30 minutes). Cool on wire rack or serve immediately. Suitable to freeze.
6. Serve with a good quality beetroot or tomato relish. Enjoy!