- 2 teaspoons olive oil
- 1 small leek (200g), chopped finely
- 1 small carrot (70g), grated finely
- 1 clove garlic, crushed
- 300 grams sausage mince
- ½ teaspoon roast lamb seasoning
- 1 tablespoon tomato paste
- 1½ rolls (600g) packaged gluten-free shortcrust pastry (see tip)
- gluten-free plain flour, for dusting
- 3 teaspoons sesame seeds or poppy seeds
- 1Heat oil in a medium frying pan over high heat; cook leek, carrot and garlic, stirring, for 5 minutes or until soft. Cool.
- 2Combine mince, seasoning, paste and vegetable mixture in a medium bowl; season.
- 3Roll pastry on a surface dusted with gluten-free flour until 4mm thick; cut into six 12cm squares. Spoon ¹∕³ cup of mixture down one edge of each square. Roll to enclose. Brush edges with a little water; press to seal. Score pastry with a sharp knife; sprinkle with seeds. Refrigerate for 30 minutes or until firm.
- 4Preheat oven to 180°C/350°F. Oil a baking tray; line with baking paper. Place rolls on tray.
- 5Bake rolls for 20 minutes or until pastry is browned lightly and filling is cooked through. Serve with mustard or gluten-free tomato sauce (ketchup).
Gluten-free shortcrust pastry comes in 400g rolls; it is available from most major supermarkets in the freezer section.
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