Sticky Lamb Sausage Rolls

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6 people
Meal course
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400 grams
Lamb mince
1 Splash
1 small
White onion - peeled and finely chopped
1 whole
Garlic clove - peeled and finely chopped
1/2 tsp
Ground cumin
1/2 tsp
Ground cinnamon
1/2 tsp
2 tsp
Mint sauce
1 tsp
Rosemary - finely chopped
4 tbsp
Apple and mint jelly
375 grams
Puff pastry sheet
1 handful
Plain flour
1 medium
Egg - Beaten
Sticky Lamb Sausage Rolls
  1. Preheat the oven to 200’C
  2. In a frying pan heat the oil and then gently fry the onions until soft. And the garlic and stir for another minute
  3. 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
  4. 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
  5. Divide the lamb mince into 2 and roll out on the floured worktop into two sausage shapes both 40cm long
  6. 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.
  7. Served with heaps of salad and a dollop of chilli sauce

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