1 tablespoon olive oil
1 brown onion, finely chopped
3 garlic cloves, crushed
1 kg (2 lb 4 oz) pork mince
60 g (2¼ oz/1 cup lightly packed) fresh breadcrumbs
1 green apple, peeled and grated
2 carrots, finely grated
1 large zucchini (courgette), grated
2 free-range eggs, each one beaten and kept in separate bowls
6 sheets puff pastry
2 tablespoons sesame seeds, optional
Preheat the oven to 190°C (375°F). Line two oven trays with baking paper. Heat the olive oil in a large frying pan over a medium heat and cook the onion for 3–5 minutes, or until translucent. Add the garlic and cook for a further minute. Transfer to a medium bowl, allow to cool slightly, then add the mince, breadcrumbs, apple, carrot, zucchini and 1 egg. Mix together thoroughly using clean hands then divide into 12.
Place a pastry sheet on to a clean workbench and halve it lengthways. Place a ball of filling onto each pastry edge closest to you and form a log shape. Roll to enclose the filling in pastry, then brush each roll with some of the remaining beaten egg and sprinkle with sesame seeds. Slice each log into 6 pieces. Repeat with the rest of the pastry and mince. Place on the trays, 2 cm (¾ inches) apart and bake for 25 minutes, or until golden brown and cooked through.
Serve with tomato relish for a snack, or greens and peas for a more complete dinner. Freeze any extra rolls, uncooked, then bake from frozen as above.
Images and recipes from Little Pip Eats the Colours of the Rainbow by Amie Harper (Murdoch Books, RRP $24.99).