Spiced Lamb Sausage Rolls


 

These spiced lamb sausage rolls are so easy to whip together. They’re full of wholefood ingredients and if you’re a sausage roll fan, you’re in for a treat. They’re spiced with easy to find spices, you likely already have in your cupboard and are perfect to make ahead for meal prep or freeze for later.

 

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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.

 

An image of a man holding a plate full of fresh out of the oven sausage rolls. Recipe by Lunch Lady Lou

Spiced Lamb Sausage Rolls

Lunch Lady Lou

Ingredients
 

  • 1 egg
  • 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
  • 500 g 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 tablespoon cumin seeds
  • Salt
  • Pepper
  • Sesame seeds

Instructions
 

  • 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.
Tried this recipe?Let me know how it was!

Enjoy!

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Hey I'm Lou

Hey, I’m Lou

Lover of crispy bacon, homemade popcorn and Mama to BJ.  My mission: to empower you to cook simple meals, so you can nourish your family – even when you’re busy AF because you (and they) are worth it. 

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