Ingredients

• 500g kangaroo mince
• 1/2 tsp ground river mint
• 1/2 tsp ground lemon myrtle (buy here!)
• 1/2 tsp ground cinnamon myrtle
• 1/2 tsp ground aniseed myrtle
• 1/2 tsp chilli powder
• 1/2 tsp native pepperberry, chopped
• 1 tsp salt
• 2 sheets shortcrust pastry, frozen
• 1 egg
• 1 onion, diced

Method

1. Preheat oven to 220°C
2. In a large bowl mix the kangaroo mince, onion, and all the herbs and spices. Mix thoroughly and salt to taste
3. Line 2 large baking trays with baking paper. Cut the pastry sheets in half and place your mince mixture down the centre of each piece of pastry making sure not to over fill. Brush the edges with the egg wash and then roll up to enclose the filling. Place all your rolls on the trays, seam side down. Brush with egg wash and bake for 30-35 minutes or until golden. Cut into smaller pieces and serve with bush tomato relish on the side