No mincing my words

I am getting really good at 'pantry pie'. All different versions.

Most of them always include a legume of some sorts, tinned tomatoes and sometimes corn.

After my indulgent weekend in Melbourne (pics to come soon), I am running low on cash and need to get creative with my pantry staples.

Luckily, my freezer is full of meat from my recent trip to Jourdanne's farm.

So this morning I took out some sausage mince, with no real idea what I was going to do with it.

Enter the world's best sausage rolls. If I do say so myself.

They have an almost Moroccan edge. Almost.

Now, I threw it all together on the spot and have no idea how much of what I added, so just go with it.

Ingredients

Sausage mince

Fresh mint, chopped

Sunflower kernels

Red onion, chopped

Wholegrain mustard

Egg, whisked

Breadcrumbs

Cumin

Coriander seeds (ground)

Fennel (ground)

Craisins

Chilli flakes

Dukkah (for sprinkling)

Puff pastry

Extra whisked egg (for brushing)

Fry up the red onion with the spices and then add the sunflower kernels to slightly toast

Leave to cool

In the meantime, combine the mince, egg, mustard, breadcrumbs, fresh mint, craisins and then add the onion mixture

Spread the mince mixture down a sheet of puff pastry (I could fit two per sheet)

Cut into small pieces (about five per roll) and brush with extra egg

Sprinkle with dukkah and lay on a baking tray lined with baking paper

Cook in a preheated oven at 180 for about 20 minutes