1 tbsp extra virgin olive oil
1 small brown onion, finely diced
3 cloves garlic, crushed
2 tbsp fresh sage leaves, chopped
1 ½ cups fresh breadcrumbs
¼ cup milk
500g Richmond Valley Veal Mince
1 cup Parmesan, grated
2 tbsp Dijon mustard
Sea salt & pepper
2 sheets frozen puff pastry, thawed
1.8kg ripe tomatoes, cored & chopped
2 large onions, chopped
4 long mild red chillies, deseeded & chopped
450g caster sugar
1 tbsp salt
300ml malt vinegar
Preheat oven to 200°C. Heat the oil in a medium non-stick frying pan over medium heat. Add the onion, garlic and sage and cook for 4–5 minutes or until golden. Transfer to a large bowl, add the breadcrumbs and milk and stir to combine. Add the mince, Parmesan, mustard, 1 egg, salt and pepper and stir until combined. Cut each pastry sheet in half.
Divide the mince mixture between the pastry sheets, placing it along one edge, and roll to enclose. Cut in half and place, seam-side down, on large baking trays lined with non-stick baking paper.
Lightly whisk the remaining egg and brush the rolls. Bake for 30–35 minutes or until golden and cooked through.
Halve and chop the peeled tomatoes. Place in a large pan with all their juices and the rest of the ingredients except the vinegar. Bring to the boil, stirring until the sugar has dissolved. Simmer for 2½ hours, then add the vinegar and bring back to the boil. Cook for 15-20 minutes, stirring often, until the mixture is thick and you can see the base of the pan when you draw a spoon through it.