Outback Sausage Rolls

Try something different with our Outback sausage rolls, best served with a bush tomato chutney or sauce. For a delicious twist, swap the Outback Rub for our Moroccan or Lemon & Herb rubs - the flavours are endless with Smokey Joe's Rubs.

What you need

• 1kg lamb mince

• 1 carrot, finely diced

• 1 stick celery, finely diced

• 1 brown onion, finely diced

• 2 rashers bacon, finely diced

• 1 cup grated cheese (I like to use a smoked cheese)

• 2 Tbsp Smokey Joe’s Outback Rub

• 4 Sheets puff pastry – cut in half (8 pieces)

• 2 Eggs

• ¼ cup cream

• Sesame seeds, for topping

What to do

1. Preheat oven to 220°C.

2. Dice carrot, celery and onion. Sauté in a pan over medium heat until onions are translucent and veggies are soft.

3. In a large bowl, mix cooked veggies, beef mince, cheese, bacon, and Outback seasoning until well combined.

4. Lay out cut pastry sheets and place a sausage-shaped line of filling along one edge.

5. Roll tightly, keeping the seam underneath.

6. Slice each roll into 3 pieces (or 6 for party-size).

7. Beat egg and cream, then brush over the rolls.

8. Sprinkle with sesame seeds and bake for 25 minutes or until golden and crispy.