This recipe relies on a flavourful mince base.

Get that right and you can make all sorts of creative dinners, lunches or snacks!

For instance: Meatballs, San Choy Bow, pizza, bolognaise, a Thai larb salad, dumplings or spring rolls.

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Makes 12 sausage rolls

Ingredients

THE BASE
500g pork mince
A small onion – finely diced or grated
1 carrot – finely grated
1 small zucchini – finely grated
2 large mushrooms – grated
5 cloves garlic – crushed
Handful fresh dill, chopped
Handful fresh parsley, chopped
3 tbsp Worcestershire sauce
1 egg, lightly beaten
Salt & pepper
1 pack Crème puff pastry, defrosted and cut into 12 rectangles
1 extra egg
Your favourite chutney

THE SALAD
Rocket
Olive oil
Juice ¼ lemon
Salt & pepper

Method

Preheat oven to 180°C.

In a mixing bowl, combine pork, veggies, garlic, herbs, spices, a good grinding of salt and pepper, Worcestershire sauce, and 1 egg.

Lay pastry sheets on clean surface. Divide the mix evenly between the pastry rectangles.

Bush egg wash along one side of pastry, and roll to create a seal. Tuck the ends in slightly and use a fork to make prick marks on the tops.

Pop them on a baking tray, seam side down, and brush the tops with egg wash.

Place in oven and cook for about 30 minutes, or until golden brown and cooked through.

Combine olive oil and lemon juice, toss through rocket leaves to serve with your favourite chutney, sauce or a good chilli jam.