Ingredients

• 2 tbsp. vegetable oil
• 25g butter
• 1 onion, finely chopped
• 6 garlic cloves, finely chopped
• 2 large carrots, grated
• 2 tbsp. garam masala
• 4 tsp ground cumin
• 500g beef mince
• 500g sausage mince
• 1 cup panko breadcrumbs
• grated rind of 1 lemon
• 1/2 cup finely chopped fresh mint
• 1/2 cup finely chopped fresh parsley
• 3 tsp sea salt
• 1 egg
• 5 sheets frozen puff pastry, thawed
• 1 egg extra, whisked for brushing
• sesame seeds, for sprinkling
• Raita
• 1 cup thick Greek yoghurt
• 1/2 cup fresh mint leaves, finely chopped
• 1 large garlic clove, finely chopped
• 1 tbsp. lemon juice
• 2 tsp dill weed
• sea salt & cracked black pepper

Instructions

1. Sausage Rolls: Pre-heat oven to 200C/450F. Line two large baking trays with non-stick baking paper.
2. In a small frypan heat the butter and oil together and gently fry the onion, garlic and carrot until softened. Add the garam masala and cumin and fry for one minute then remove from heat to cool.
3. Meanwhile mix the beef & sausage minces, breadcrumbs, lemon rind, mint, parsley, salt and egg together. Divide the mixture into 10 portions. On each half of each pastry sheet, shape each portion into a log the same length as the pastry. Cut the sheets in half and roll up to enclose the filling. Cut each log into 8 portions. Place them seam side down onto the baking sheets. Brush with beaten egg and sprinkle with sesame seeds.
4. Bake for 20 minutes or until golden and crispy, swapping the trays around after 10 minutes. Remove to a rack to cool slightly.
5. Raita: Whisk all the ingredients together in a small bowl. Refrigerate until ready to serve.