We stumbled upon a fresh meat stall in McWhirthers selling Goat meat. Traditional supermarkets here usually do not stock Goat meat. It has a mild gamey flavour. There is hardly any fat on the meat, as compared to lamb and beef (therefore less cholesterol, fat and protein - yay!). Inspired by the Goat Pie Guy who sells Goat pies in the farmers' market in the Brisbane CBD each Wednesday, I decided to make some Goat sausage rolls - the spicy variety.

INGREDIENTS  (makes 16 mini sausage rolls)

Spice Mixture:

• 1 tablespoon oil

• 2 Garlic cloves (grated)

• 1 inch Ginger (grated)

• 1 teaspoon Ground cumin

• ½ teaspoon Ground coriander

• ½ teaspoon Chilli powder

• 1 teaspoon Paprika

• ½ teaspoon Salt

Filling:

• 250gm Goat meat (minced)

• 2 tablespoon Chilli sauce

• 2 tablespoon Fried onions

• 1 Egg (beaten)

• 1 cup Breadcrumbs

Wrapping:

• 1 sheet Frozen puff pastry

• 1/2 Beaten egg (for glazing)

• 1/2 tablespoon Sesame seeds

METHOD

1. Pre-heat oven to 180C (fan forced).

2. Put oil in pan and fry garlic and ginger, followed by salt, cumin, coriander, chilli and paprika powder till fragrant. Leave spice mixture to cool for a few minutes.

3. Add fried onions, chilli sauce, breadcrumbs, egg and cooled spice mixture, to goat mince. Mix well.

4. Cut puff pastry into 2 strips.

5. Lay half of the goat meat onto one end of pastry strip.

6. Brush opposite side of pastry strip with beaten egg.

7. Roll up pastry starting from minced meat side.

8. Cut into 8 pieces (for mini sausage roll) or any desired size.

9. Brush the top with beaten egg and sprinkle on some sesame seeds.

10. Place on baking sheet and bake for 20 mins till golden.