The co-stars of the much-loved Roman pasta mainstay are just as convincing as supporting players in Australia's favourite finger food.
- 2 tbsp olive oil
- 1 onion
- 2 garlic cloves, crushed
- 375 gm sheet butter puff pastry such as Carême brand, rolled to 3mm thick
- 500 gm combine minced pork and veal
- 40 gm (½ cup) finely grated pecorino or parmesan
- ½ tsp chilli flakes
- 15 gm (¼ cup) fresh breadcrumbs
- 2 tbsp milk
- 2 eggs, plus extra for eggwash
- 2 tsp coarsely ground pepper
- Tomato sauce, to serve
- 1Preheat oven to 240°C. Heat oil in a frying pan over medium-high heat. Add onion and garlic and fry until tender (5-7 minutes). Transfer to a bowl and cool.
- 2Cut pastry sheet into 12-14cm wide lengths and refrigerate. Combine remaining ingredients with onion mixture and season to taste. Divide filling into 4 and, working with a pastry sheet at a time, form a portion of filling into an even cylinder along the long edge of pastry. Brush edge of pastry with eggwash and roll away from you to enclose and seal. Repeat with remaining pastry and filling. Cut each into 4cm-5cm lengths, then bake seam-side down on an oven tray lined with baking paper until golden and crisp (20 minutes). Serve hot with tomato sauce.