Mix your meats, 1 egg, onion, garlic, carrot & mixed herbs to make your sausage mix. If it is too wet, you can add pinch of flour as you mix to dry it up.
Cut up your puff into halves, roll your sausage mix into the puff pastry long wise - then seal the edges w/ egg. Cut each strip into 6 pieces.
Egg wash all the pieces, then bake it off for 25 to 30 mins at 180 deg C or until golden brown.
Notes
Pork or chicken - preferably pork for better flavour - chicken for halal - but must have beef either way
Mixed herbs mean whatever herbs they want.
Worcestershire sauce, not completely essential but good to have.
Want to cook this with your team? D'Open Kitchen runs hands-on cooking team-building classes in Singapore.
