500g lamb sausage mince or remove the meat from lamb sausages
1/2 brown onion, grated
1 garlic clove, crushed
1 zucchini, grated
1 carrot, peeled and grated
1 stick celery, finely chopped
1/2 cup fresh mint
1 tablespoon lemon zest
2 teaspoons Worcestershire sauce
1/2 cup macadamias, toasted and coarsely chopped
salt and pepper
2 sheets puff pastry, cut in half
sesame seeds for sprinkling
1 egg, (extra) lightly whisked with 1 tablespoon of water
Preheat oven to 200°C, fan-forced.
Line baking trays with non-stick baking paper. Place all the ingredients, except the pastry, extra egg and sesame seeds into a large bowl, season with salt and pepper and using your hands massage the ingredients together.
Place the lamb mixture along the long edge of the pastry half and brush the other edge with egg wash and roll to enclose leaving the ends open. Cut into half and place onto prepared trays. Brush the tops with egg wash and sprinkle with sesame seeds. Bake for 20-25 minutes or until golden and cooked through.
Australians are being urged to raise their forks to hardworking growers and celebrate the nation's day by filling their plates with local, seasonal produce like mouth-watering macadamias, the only native crop that has been developed and traded as a commercial food product.
Australia is the birthplace of macadamias and the story of our indigenous nut began thousands of years ago. Growing naturally in the rainforest, they were regarded by the Aboriginal people as something very special and were often used in ceremonial gifts. Today, they are grown in the same rich, fertile soils and have the natural advantage of being grown in their country of origin.