Ingredients (16)
100g unsalted butter
2 small leeks, thinly sliced
2 garlic cloves, crushed
2 tbs thyme leaves, finely chopped
2 tbs finely chopped flat-leaf parsley
1 cup (250ml) white wine
3 tablespoon sunset rub
1 egg, lightly beaten, plus extra, to brush
1 cup (70g) fresh breadcrumbs
400g kangaroo mince (from specialty butchers – substitute beef, pork or lamb mince)
300g beef sausage mince
4 sheets frozen puff pastry, defrosted
My Dilly Bag Bush Tomato Relish
Method
1.Heat butter in a large frypan over high heat. When the butter starts to foam add leek, garlic and herbs. Stir to coat in the butter. Reduce heat to medium and cook, stirring frequently, for 8-10 minutes or until leek has softened. Add wine, scraping the bottom of the pan with a wooden spoon.
2.Stir in the sunset rub . Season then cook, stirring, for a further 4-5 minutes. Remove mixture from heat and refrigerate until cooled completely.
3.Place the leek mixture in a large bowl with egg, breadcrumbs and both minces. Season and mix to combine. Divide the mince mixture into 8 equal portions.
4.Preheat oven to 220°C. Line 2 large baking trays with baking paper. Cut pastry sheets in half. Place a mince portion down the centre of each piece of pastry and brush edges with extra egg. Roll up to enclose filling, and cut into 4 pieces. Place on trays, seam side down. Brush with egg and scatter with extra caraway seeds. Bake for 30-35 minutes or until golden. Serve immediately with Bush Tomato Relish
