Makes 24 mini saurage rolls.

Preheat oven to 200°C (180°C fan forced). Lightly grease and line 2 oven trays with baking paper.

Heat the oil in a small frying pan over a medium heat.

Add the shallots, garlic and chilli and cook gently for around 5 minutes until the shallots have softened.

Transfer to a large bowl and allow to cool slightly.

Once cooled, add the mince, breadcrumbs, mint, lemon zest, paprika, 1 egg, salt and pepper and mix well to combine.

Divide the mixture into 6 equal portions and shape into long sausage shapes. Place down one long edge of each pastry half. Brush the opposite edge with a little beaten egg and roll to enclose. Lightly brush the tops with the remaining egg. Cut each roll into 4.

Place on lined baking trays, seam side down.

Bake for 20 to 25 minutes or until puffed and golden and cooked through. If necessary, swap the trays around midway through to ensure even browning.

Serve warm with Beetroot and Shiraz Relish.