- 1 heaped tsp coriander seeds
- 1 heaped tsp cumin seeds
- ½ tsp black peppercorns
- 1 tbsp olive oil
- 1 small onion, finely chopped
- ¼ tsp ground cinnamon
- 80 gm crustless white sourdough bread, crumbled and soaked in 1 tbsp milk
- 590 gm minced beef
- 1 butter puff pastry sheet (375gm)
- 1 egg, lightly beaten
Dry-roast seeds and peppercorns in a frying pan over high heat until fragrant (1-2 minutes). Cool briefly, then finely pound with a mortar and pestle, and reserve. Heat olive oil in same frying pan over medium heat, add onion and fry gently until softened and translucent (10-12 minutes), then transfer to a bowl to cool (15 minutes). Add pounded spices and cinnamon to onion along with bread and beef, mix well and season. To check seasoning, fry a little mixture and taste.
Preheat oven to 200C, line a wire rack with baking paper and pierce it in 4 or 5 places. Place rack over a roasting tray. Roll out pastry to a 30cm x 45cm rectangle, then refrigerate to firm. Cut into two 45cm x 15cm pieces. Working with a piece at a time (refrigerate the other), with longest edge nearest you, form half the filling into an even cylinder near the edge of the pastry. Brush edge of pastry with eggwash and roll away from you to enclose and seal. Repeat with remaining pastry and filling. Refrigerate again to firm up, then cut into 6cm pieces and place on prepared tray.
Brush pastries with eggwash, cut a couple of slashes in the top of each roll and bake until golden and puffed (20-25 minutes). Serve hot or at room temperature with tomato sauce.