High Country Munch

Preheat oven to 180 °C.

Sauté onion and garlic in a splash of olive oil until onions are soft and transparent. Remove from heat and cool.

In a large bowl mix the minced lamb with mint, breadcrumbs, chutney and half of the beaten egg.

Cut each pastry sheet into two even strips and spoon mixture in a neat line down centre of each strip. Bring the sides of the pastry up to the centre and gently pinch together and fold over to seal.

Place on baking paper on an oven tray with the sealed side down.

Brush with remaining beaten egg and bake for 25 minutes or until golden brown. Halve or slice into smaller bite-sized pieces. Serve with a little chutney mixed with a dash of fresh mint.

^{An extract from Minced with photography by Alan Gillard. Published by Penguin Group NZ. Copyright © Sue Hamilton and Dana Alexander, 2010. RRP $35.00. Available at all good booksellers nationwide.}