1 medium carrot, grated
1 medium zucchini, grated
500 g pork and veal mince
1 tbsp onion powder
2 tsp garlic
2 tsp mild curry powder
1 egg, lightly beaten
3 sheets ready rolled puff pastry
1 capsicum, cut into small pieces for eyes
- Preheat oven to 200°C (180°C fan forced). Grease 2 flat baking trays. In a bowl, combine carrot, zucchini, mince, onion powder, garlic, curry powder and egg. Mix well and season with pepper.
- Divide into 6 portions, shaping each into a long sausage. Lay pastry sheets on a work surface and cut each in half. Lay one portion of mince mixture along the centre of each pastry piece. Roll up to enclose the filling.
- Cut each roll into 6 pieces. Working one roll at a time, pinch the pastry together at one end to seal and, using scissors, snip the pastry at the other end.
- Using a skewer, make 2 holes at the top and insert pieces of capsicum to form the eyes. Transfer to trays. Bake for 20-25 min or until golden. Serve with tomato or barbecue sauce.