Mini kashmir sausage rolls

Can be prepared in advance to the baking stage and frozen.

Ingredients

2 Tbsp	butter
2 Tbsp	oil
1	medium onion, diced
3 cloves garlic, chopped	cloves garlic, chopped
1 cup	shredded carrot
2 tsp	garam masala
2 tsp	cumin seeds
500g	lean minced beef
1/2 cup	fresh breadcrumbs
1/4 cup	finely chopped coriander
1/4 cup	mint leaves
Salt	to taste
1	egg, lightly beaten
2 1/2 sheets	frozen flaky pastry

Garnish

1 small	egg, beaten
2 Tbsp	sesame seeds

Directions

1. Heat the oil and butter in a non-stick frying pan on low heat. Sauté the onion, garlic and carrot until softened. Add the spices. Cook for 1 minute. Cool.
2. Place the mince in a bowl and add the onion mixture, breadcrumbs, herbs, salt and egg. Mix well.
3. Cut the 2 sheets of flaky pastry in half. Divide the mince mixture into 5 equal portions, about 140g each. Roll into logs the same length as the pastry. Place the logs along the centre of each pastry sheet and roll up. Cut each log into 8 equal pieces.
4. Place on 1 or 2 baking paper-lined baking trays. Brush with the egg. Chill for 10 minutes.
5. Preheat the oven to 200°C.
6. Brush the rolls again with egg and sprinkle with the sesame seeds. Bake for 15 minutes, until golden and cooked through.
7. Great served with plain yoghurt combined with chopped mint, crushed garlic and a dash of lemon juice.