INGREDIENTS

1 whole Medium Onion
1 whole Carrot
1 stalk Celery
1 whole Medium Sized Potato
4 sprigs Fresh Rosemary, Leaves Picked And Chopped
2 Tablespoons Olive Oil
2 cloves Garlic, Minced
1 pound, lean ground Beef
1 teaspoon Salt And Pepper, Each
1 whole Large Egg, Lightly Beaten
1 pound, 1-â…” ounces, weight Puff Pastry

Preparation:

Preheat oven to 350 F.

Peel then finely chop the onion, carrot, potato, and celery.

Place all vegetables and rosemary leaves into a frying pan with olive oil. Over medium heat, fry and stir for about 8 minutes or until vegetables soften and color. Add the garlic in the last minute.

Put vegetables into large bowl and allow the mixture to cool completely.

Add the ground beef into the bowl the vegetables. Add salt and pepper and half the beaten egg. Scrunch and mix together.

Roll out pastry to the size of a small tea towel. Place the mince mix along one long side, in a sausage shape. Brush edges of the pastry with egg and roll pastry to cover the mince completely. Squeeze ends together.

Put the roll onto a baking tray and brush with remaining egg. Bake for an hour until golden. Slice and serve with gravy.

*Do not precook beef.