1kg kangaroo mince, 1 finely diced brown onion, 3 Tablespoons roughly chopped flat parsley, 2 eggs, half cup crushed garlic croutons, 1 tablespoon wakame sea salt, teaspoon ground pepperberry, tablespoon dried native thyme, 1 dessertspoon cumin/coriander powder.
Combine all ingredients and set aside for at least a half hour.
Defrost sheets of puff pastry sheets. Cut in half. Place meat mixture on to each half and roll up.
Baste with a whisked egg and sprinkle saltbush seeds on top.
Bake at 200C for 25 minutes until golden and cooked through
TIP: Kangaroo meat is readily available in Aussie supermarkets but you can substitute if you prefer.
Bush Tucker Recipes at the Aussie table 