Preheat the oven to 200’C
In a frying pan heat the oil and then gently fry the onions until soft.
And the garlic and stir for another minute
In a large bowl mix together the mince, onion mix, spices and mint sauce – get your hands dirty and make sure the mixture it well and truly combined
Roll out the pastry so it’s around 40cm by 25cm and then slice horizontally down the middle so you have 2 pieces each 40cm x 12.5cm
Divide the lamb mince into 2 and roll out on the floured worktop into two sausage shapes both 40cm long
Divide the mint jelly between the two pastry sheets and spread it out, leaving about an inch along the top and bottom edges bare.
Place the sausages along the bottom of each pastry sheet.
Roll each long sausage up in the pastry and seal the edges with a little water – use your finger or a brush to apply it.
Place the sausage roll on a well oiled or lined oven tray so that the joint in the pastry is underneath.
Using a small knife cut each long pastry-wrapped sausage into 3 sausage rolls.
Make a few little slits along the top of each sausage roll.
Brush the rolls all over with the beaten egg and then bake in the oven for 20 minutes, or until lovely and golden.
Served with heaps of salad and a dollop of chilli sauce