• Easy
• 0:20 Prep
• 0:30 Cook
• 24 Servings

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Ingredients​

• 2 medium potatoes, peeled, grated and excess liquid squeezed out
• 1 onion, finely chopped
• 4 rashers (150g) rind less bacon, finely chopped
• 1 garlic clove, finely chopped
• 250 g chicken mince
• 250 g sausage mince
• 1/2 cup (64g) frozen peas, defrosted
• 1 tbsp Curry Powder
• 3 sheets frozen ready- rolled puff pastry, thawed
• 1 egg, lightly beaten
• Poppy seeds to sprinkle

TO SERVE​

• Tomato sauce

Method​

1. Preheat oven to 220°C (200˚C fan forced). Line 2 baking trays with baking paper. Place potato, onion, bacon, garlic, chicken and sausage mince, peas and curry powder in a large bowl. Using hands mix until well combined.
2. Cut each sheet of pastry in half. Divide mince mixture along the centre of each piece of pastry, shaping it into a log. Brush edges of pastry with a little beaten egg and roll up tightly to seal.
3. Cut each roll into 4 pieces. Arrange, seam side down, 3cm apart on prepared trays. Brush with remaining egg and sprinkle with poppy seeds.
4. Bake for 25-30 minutes or until golden. Serve with tomato sauce.