beef and mushroom sausage rolls

serves 4-5

Ingredients
150g mushrooms, chopped
1 onion, chopped
1 celery stalk, chopped
300g extra lean beef mince (chicken or lamb)
1-2 garlic cloves
2 tsp Worcestershire sauce
1 tbsp tomato paste
1 tsp dried rosemary
1 egg, lightly beaten
1/2 cup breadcrumbs
6 puff pastry sheets
oil spray
 

Method

1. Preheat oven to 200°C/180°C fan-forced. Grease a 24-hole, 1 1/2 tablespoon-capacity mini muffin pan.
2. Sift flour and baking powder into a bowl. Add caster sugar. Stir to combine.
3. Using scissors, cut spinach and basil into pieces. Add spinach, basil and parmesan to flour mixture. Stir to combine. Make a well in centre.
4. Whisk buttermilk, oil and egg together in a jug. Pour into well. Gently stir until just combined. Spoon mixture into prepared muffin holes. Bake for 12 minutes or until a skewer inserted in the centre of 1 comes out clean. Stand in pan for 5 minutes. Turn out onto a wire rack to cool. Wrap in plastic wrap. Place in lunchbox