Spiced Lamb Sausage Rolls
Recipe makes 8 sausage rolls
Ingredients:
For the lamb:
- 4 onions
- 4 garlic cloves, minced
- 800g lamb mince
- 3tbsp harissa paste
- 10g parsley, chopped
- 10g coriander, chopped
- 1 egg
- 100g feta
- 3 tsp cinnamon
- 3 tsp cumin
- 3 tsp paprika
- 2 tsp chilli powder (optional)
For the pastry:
- 2 sheets ready rolled puff pastry
- Egg wash: 1 egg whisked with 1 tbsp water
- 1 tbsp white sesame seeds
- 1 tbsp black sesame seeds
- Flaky salt
Instructions:
- Add olive oil to a pan on medium heat and add in your onions, cooking until caramelised and brown. Add in your garlic and cook until fragrant, then remove from the pan and let cool.
- In a large bowl, add in your lamb, onions, garlic, harissa, herbs, feta, spices and egg. Mix well to combine and season with salt and pepper. At this point, you can pan fry about a teaspoon of the mixture in a pan to taste for seasoning.
- Roll out a sheet of your pastry and arrange half the mixture along the length of the pastry, then brush the exposed pastry with egg wash. Fold over and press down so the meat is covered with pastry, trimming off the excess. Repeat with the other pastry.
- Slice the edges off and then slice into four sausage rolls. Place the rolls on a lined baking tray and brush with egg wash. Sprinkle with sesame seeds and flaky salt.
- Preheat your oven to 200C and let the sausage rolls chill in the fridge for 30 minutes before baking.
- Place into the oven for 25-30 minutes or until the pastry is golden brown. Remove and let cool slightly before serving.
Note: I’ve also made these sausage rolls with a lighter filling made with lamb, pine nuts and spinach, which you can find below.
Lamb and spinach filling:
- 4 onions
- 4 garlic cloves, minced
- 800g lamb mince
- 2 tbsp tomato paste (which I added into the caramelised onions, cooking until darkened)
- 10g parsley, chopped
- 1 egg
- 4 tsp cinnamon
- 4 tsp cumin
- 4 tsp paprika
- 3 tsp cayenne
- 100g toasted pine nuts
- 250g baby spinach, blanched and drained (salting the spinach and squeezing it removes excess moisture)