Lamb Sausage Rolls

Click on the image to watch how to make it.

    To watch more of my cooking videos, visit my socials below 👇🏼

I never liked sausage rolls until my mum made her version for me. But instead of using sausage mince, which is unhealthy and fatty, she always uses a lamb mince and a light puff pastry instead to wrap the rolls. The mix of mint and rosemary in the meat mixture gives them so much flavour that there’s no way you could stop at just one! They’re so delicious and are the perfect side with soup, or party snack. They’re super easy to make and you can even freeze them and then take them out to defrost and bake fresh when you feel like a quick meal.

Recipe (for one batch, I always double it to feed more hungry hounds!)
- 1 TABLESPOON EXTRA VIRGIN OLIVE OIL
- 1 ONION, FINELY CHOPPED
- ¾ CUP ROSEMARY LEAVES
- 2 CLOVES GARLIC, CRUSHED
- 500G LAMB MINCE
- ¼ CUP (80G) STORE-BOUGHT MINT JELLY,
PLUS EXTRA, TO SERVE
- 2 CUPS (140G) FRESH BREADCRUMBS
- 1 TEASPOON SEA SALT FLAKES
- 1/2 TEASPOON OF WHITE PEPPER
- 2 EGGS
- 2 SHEETS LOW FAT FROZEN PUFF PASTRY, THAWED
- 2 MEDIUM CARROTS, GRATED
- SESAME OR POPPY SEEDS to decorate (optional)

1 Preheat oven to 180°C (375°F). Heat the oil
in a large non-stick frying pan over medium
heat. Add the onion, rosemary and garlic and
cook until translucent and aromatic. Place
in a large bowl. Add the lamb, mint jelly,
breadcrumbs, salt and 1 of the eggs, and mix to
combine.
2 Divide the mixture into 4 portions. Place one
portion down the centre of each pastry half.
Place the remaining eggs in a small bowl and
lightly beat. Brush the pastry edges with egg
and roll to enclose. Place the rolls, seam-side
down, on 2 oven trays and brush with the egg.
3 Sprinkle with sesame or poppy seeds.
Cook for 25-30 minutes or until puffed and
golden brown. Serve with rosemary sprigs and
extra mint jelly. Serves 8.

I hope you enjoy! 😊

With love,

Tara x