Tayna has been thermo cooking for almost three years and has a real passion for home cooking and photography, and of course, she loves her Thermomix!! She started her facebook group "Aussie TM5 Thermomixer" as she didn't want to flood her facebook friends with all her foodie pics! (Would there were more of this thoughtfulness going around, but I digress!)
The group has grown to almost 5000 members since it began just over a year ago and now you can go and join the friendly, inspiring and helpful little community it has become. It is full of recipes, tips and hints for all things Thermomix! There is a definite leaning towards lovely spicy Asian recipes because of Tanyas' Thai heritage, and I am pretty sure you won’t be complaining! Delicious. Fresh. Fun. Get on over there and check out her page stat.
- 1 carrot, roughly chopped
- 1 brown onion, peeled and quartered
- 2 garlic cloves, peeled
- 200 g bread crumbs
- 1 tsp fennel seeds
- 1 tbsp Dijon mustard
- 1 tbsp Worcestershire sauce
- 1 tsp Pink Salt Flakes pink salt flakes BUY
- 500 g sausage mince
- 3 iced puff pastry sheets Iced Puff Pastry
- Milk for brushing
- Sesame seeds OR poppy seeds (OPTIONAL)
Preheat oven to 200ºC and line a baking tray with baking paper.
Place carrot, onion, garlic, bread crumbs, fennel seeds, Dijon mustard, Worcestershire sauce and salt into TM bowl and blitz 5 sec/speed 7. Add meat and mix 8 sec/speed 5.
Cut pastry sheets in half lengthways (will end up with 6 strips).
Divide meat mixture between each pastry strip and spread out in the middle.
Roll and cut each strip into mini sausage rolls (4-6 pieces per strip).
Brush with milk. Sprinkle with seeds (if using). Bake for 20 minutes or until golden brown.