Easy to Make Spiced Lamb Sausage Rolls
Winter 2017 is all about the sausage roll for me. They've been cooked many a times on the catering menu and many times 'just because'. They're actually SUPER EASY TO MAKE. Dare I say, you can't really muck these up!I found some awesome Borg's pastry that isn't full of all the crazy chemicals most of those pre-made puff pastry packs have in them.
Spiced Lamb Sausage Rolls
A dash of milk
1 brown onion, diced
1 clove garlic, minced or chopped well
Approx 4 Puff pastry sheets - I used Borg's Organic puffed pastry sheets
500g lamb mince
1/4 cup bread crumbs - I just used old sourdough bread and whizzed it up in the food processor
1/4 cup pepita seeds
1 tablspoon cumin seeds
Preheat oven to 180 degrees.
Remove puff pastry sheets from fridge/freezer so they warm up a bit. If they've been frozen, you'll need them to be fairly defrosted before you can roll them without cracking. I place mine on a tray and pop them in the oven for 30 seconds to heat up.
Make an egg wash by whisking 1 egg with a dash of milk. Put to the side.
In a pan on medium heat, sautee onions until clear and fragrant. Add chopped garlic at the end.
Transfer onions and garlic mixture to bowl to cool.
Add lamb, bread crumbs, pepita seeds, salt and pepper to bowl and mix well to combine with onions.
Line a baking tray with baking paper, place one sheet of puff pastry on top.
Scoop 1/4 of mixture onto pastry and spread in an even line. Leave 2 thumb spaces between mixture and one of the edges of the pastry.
Roll, roll, roll. You want the mix rolled firmly inside.
Brush egg wash under the top layer of pastry and fresh firmly to make it stick.
Cut the roll into 5-6 pieces, then brush with egg wash all over.
Repeat steps 8-11 until mixture is gone.
Bake in the oven for approx 25 minutes until the meat is cooked and the tops of the rolls are crispy and brown.
To save time, you could double or triple this recipe, cut into smaller pieces and freeze for later.