Ingredients
Scale
1kg beef mince
1 onion, finely chopped
1 cup dried breadcrumbs
4 tsp Worcestershire sauce
2 x 40g packets French Onion Soup mix
2 eggs, lightly beaten
1 extra egg (for brushing the pastry)
5 sheets of puff pastry (defrosted if frozen)
Instructions
- Preheat oven to 180°C (fan-forced) and line baking trays with paper.
- In a large bowl, combine beef mince, onion, breadcrumbs, Worcestershire sauce, French Onion soup mix, and two beaten eggs. Mix well.
- Cut each sheet of puff pastry in half horizontally (you’ll have 10 rectangles).
- Spoon a line of mixture down the centre of each rectangle. Brush one long edge with the extra beaten egg, then roll to seal, placing seam-side down.
- Cut each roll into 6 pieces and place on trays. Brush tops with more egg.
- Bake for 20 minutes or until golden, puffed, and cooked through.