Spiced Lamb Sausage Rolls
Everyone seems to have a sausage roll recipe, and while most involve buying ‘sausage roll pork mince’, I like the idea of it being a little bit more basic - less fat, more flavour, kid friendly. The carrot in these help keep them moist, while the spices are not intense, they’re just humming and morish. While you can most certainly serve these with regular tomato sauce, if you can get your hands on a tomato chutney (the Beerenberg Australian Tomato Chutney is my favourite!), it works perfectly - the acid in the chutney balances out the fatty lamb flavour.
Spiced Lamb Sausage Rolls
INGREDIENTS
1 tbsp olive oil
1/2 onion, finely chopped
2 garlic cloves, finely chopped
1 large carrot, grated
500g lamb mince
1/4 tsp cinnamon
1/4 tsp turmeric
1/2 tsp ground coriander
1 tsp ground cumin
1/4 cup breadcrumbs
1 egg
Salt + pepper
2 sheets puff pastry
1 egg, beaten, for brushing
Sesame seeds
DIRECTIONS
Preheat your oven to 180C. Line two trays with baking paper.
In a medium pan, slowly cook the onion, garlic and carrot in the olive oil until soft, about 8 minutes. Remove from the pan and set aside to cool in a bowl. Once cooled, add in the lamb mince, spices, breadcrumbs, egg and salt and pepper, and mix well with your hands.
Layout out your sheets, and cut them in half, so you have 4 rectangles. Place a quarter of lamb mix down the centre of the pastry, pressing it into a log as you go. Continue with the three other sheets of pastry. Wet one side of the pastry, then roll them up so the seam sits on the bottom. Cut them into 3-4 pieces (depending on how big you want them), brush them with the beaten egg and sprinkle over sesame seeds. Place them onto the baking trays with a bit of room between each sausage roll. (At this point you can put them in the fridge or freezer if you want to cook them at a later time.)
Place them into the oven and bake for about 25-30 minutes, or until golden. Cool slightly on the tray before eating! Serve with a tomato chutney. Makes 12 - 16, depending on the size you cut them.
