ingredients
makes 36
3 sheets ready rolled puff pastry
1 egg, lightly beaten
1 finely chopped onion
1 - 2 crushed cloves garlic
1 1/2 tablespoons butter
1 1/2 pound lean ground beef
3 tablespoons finely chopped fresh parsley
3 tablespoons All purpose flour
3 tablespoons tomato kachup
1 tablespoon each of Worcestershire and soy sauces
2 teaspoons ground allspice
method
1. Preheat the oven to 200°C (400°F). Cut the pastry sheets in half and lightly brush the edges with some of the beaten egg.
2. Cook onion and crushed cloves garlic in butter until the onion is softened. Mix with the rest of ingredients then divide into six even portions.
3. Pipe or spoon the filling down the centre of each piece of pastry, then brush the edges with some of the egg.
4. Fold the pastry over the filling, overlapping the edges and placing the join underneath. Brush the rolls with more egg, then cut each into 6 short pieces.
5. Cut two small slashes on top of each roll and place on lightly greased baking trays and bake for 15 minutes, then reduce the oven temperature to moderate 180°C (350°F) and bake for another 15 minutes, or until puffed and golden.
