with vegetables and rosemary.
Lamb sausage rolls are a favourite snack for my elderly (but fiercely independent) mother, and I make them for her regularly to have for her lunch after she’s been out to her embroidery and science classes. Lamb and rosemary are a traditional pairing of flavours for a really good reason – they go perfectly together. Add in some vegetables and simple spices, and you have a magic combination that will have them disappearing the moment you take them out of the oven. They freeze really well, and are quick to reheat if you want something healthy for kids after school.
Always cook puff pastry at a reasonably hot temperature and that way you will get the lovely golden crunch on the outside, and the bottom of the sausage roll wont be soggy! Some lamb mince can have a higher fat content than beef, but you can always add a few more fresh breadcrumbs to the filling if you think there is too much moisture.
Lamb Sausage Rolls
Yield 3 dozen
- 500 grams lamb mince – use good quality from your butcher
- 1 large carrot – cut into small chunks
- 1 brown onion – peeled and quartered
- 1 clove garlic – crushed
- 1 cup fresh breadcrumbs
- 1 tablespoon finely chopped fresh rosemary leaves
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- 3 sheets of ready rolled puff pastry
- Preheat your oven to 190ºC and line two baking sheets with baking paper (less washing up at the end)
- Process the carrot, onion and garlic until it is quite fine.
- In a large mixing bowl, combine the mince, vegetable mixture, breadcrumbs, rosemary and seasoning. Mix well – best done by getting in there with your hands! As an option for a bit extra flavour, add a tablespoon of tomato paste, too.
- Thaw the pastry and divide each sheet in half, so that you have 6 long rectangular shapes.
- Divide the filling evenly between the 6 pieces, making a sausage shape along the long edge closest to you.
- Roll them up and cut into 6 even pieces. Brush the top with beaten egg or milk. Arrange on the two trays and pop into the oven for 25 minutes or until golden brown and crispy on top.
Tip: check them half way through cooking and if the middle ones aren’t cooking as quickly, shuffle them around for the last half of the cooking time.
Courses Light Meals
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