Preparation time : 30 minutes

Cooking time       : 30 minutes

Serves                  :  4  

400 grams beef, chicken or pork mince

100 grams Goa Sausage

1/2 bunch spring onions, finely chopped

1 tablespoon oil

30 g butter

375 g block of puff pastry

milk for glazing

 Filling :

50 g butter

1 stick celery, finely chopped

150 g mushrooms, finely chopped

1/2 cup brandy

1/2 cup thickened cream

 1.  Preheat oven to moderately hot 210 degrees C.  Brush oven tray with

     melted butter .

2.  Chop Goa Sausage and cook in 1 cup of water for 15 minutes till

     all the water evaporates.

3.  Combine mince, spring onion and Goa Sausage in bowl.  Divide

      mixture into four; roll each portion into a 12 cm long log shape.

4.  Heat oil and butter in heavy based pan and add logs.  Cook over

      medium heat 4 minutes to seal, turn gently occasionally.  Reduce heat

      to low, cook 5 minutes or until cooked through.  Remove from pan; drain

      on absorbent paper and cool.

5.  To make filling : Heat butter in small pan, add celery, and mushrooms

      and stir fry over medium heat for 3 minutes.  Add brandy and cream

      and stir over heat for 2 minutes until the mixture has thickened.  Cool.

6.  Divide pastry into four, roll each portion out on a lightly floured surface

     to make a 25 x 15 cm rectangle.  Spread filling along centre, place

     logs on top of filling.  Wrap pastry around logs, press to seal.  Place

     seam-side down on prepared tray and brush with milk.  Bake for 30

     minutes or until golden brown.

  April 2015