Basics - get everything ready

1. Puff pastry sheets (thawed)
2. FILLING - INGREDIENTS
   This can be endless combinations, but basically...
3. 1. • 1 onion
      • 1 small or ½ large carrot
      • 2 cloves garlic
      • 250 grams lean beef mince
      • 250 grams pork mince
      • 100 grams bacon (optional)
      • 1 tbsp. Worcestershire sauce
      • 1 tbsp. tomato sauce (ketchup)
      • salt and pepper to taste (see advanced)
      • ¾ cup breadcrumbs
      • 1 egg (for glaze/wash - can use milk
4. Sprinkle your own mix of herbs, seeds & spice... (see advanced)

EQUIPTMENT

1. Baking trays, possibly lined with baking paper
2. Bowl to mix in
3. Knife to slice with
4. Spoon to scoop with
5. Fork to prick with
6. Gloves to squish with
7. Dish for egg wash & pastry brush to glaze roll
8. A food temp probe is handy, but not necessary

METHOD

1. Pre-heat oven to 220°C =  430°F
2. Put all your prepared ingredients into the bowl and mix to achieve:
   • Moistness
   • Stickiness
   • Coarsity or grain
   • Density
3. Place a 30cm pastry sheet and cut into square quarters
4. Place your prefered amount of filling across the bottom edge of each quarter.
5. Eggwash the top edge of each square
6. Roll them up and make sure the seam is underneath
7. You can smudge the seal if you think it neeads it, but don't fuss!
8. Place on the baking tray.
9. Prick each roll with the fork a few.
10. Egg wash/ glase each roll.
11. Sprinkle you magic dust over them.
12. Bake:
    • Place tray on middle shelf, then to lower if two, then higher if three, etc.
    • Let them have at it for 10-15 mins at 220°C, this aids the puffing pastry...
    • Then, reduce heat to 205°C = 400°C and bake for a further 15- 20mins or until golden brown
    • A probe should read about 165°C (330°F)
    • Take 'em out when they look good to you (a bit of burnt is permisable).
13. Let cool to set about 10mins.
14. Devour if you must with your favorite accompanjo