Makes 46
Preparation time 5 minutes
Cooking time 25 minutes.


  • 3 sheets of puff pastry (defrosted)
  • 500g beef mince, broken up a little (not in big lump)
  • 1 carrot (approx. 100g) roughly chopped
  • 6 sprigs of parsley leaves only
  • 1 egg
  • 1 tsp. fennel seeds
  • 80 g breadcrumbs
  • 20g BBQ sauce
  • 30g tomato sauce
  • 60g worcestershire sauce
  • extra egg for egg wash on pastry
  • black or white sesame seeds to garnish


  1. Add carrot (100g), parsley (leaves) and fennel seeds into TM bowl chop 3 seconds / speed 7 scrape down sides.
  2. Add all the other ingredients except for the second egg and sesame seeds combine 10 seconds / speed 7
  3. Place 3 pastry sheets onto work surface, cut each sheet in half with a sharp knife. This will give you 6 long rolls.
  4. Place the mixture evenly onto the six pieces of pastry along the longest edge of each pies. Roll the pastry over and ensure the pastry overlaps.
  5. Brush with egg mixture and sprinkle with sesame seeds
  6. Cut with sharp knife into 6 rolls for each piece of pastry
  7. Place onto baking tray and cook for 25 minutes 220 degrees.
More Recipes