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
- 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
- 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
- Sesame 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.