Aussie Herbed Lamb Sausage Rolls

PREP TIME

15 minutes

COOK TIME

30 minutes

SERVES

8 people

Ingredients

1 tbsp extra virgin olive oil
1 onion, finely chopped
1 tsp The Spice People’s Native Thyme
1 tsp The Spice People’s Native Rivermint
1 tsp The Spice People’s Native Saltbush
1 tsp The Spice People’s Rosemary Leaves
1 tsp The Spice People’s Poppy Seeds
2 cloves garlic, crushed
500g lamb mince
2 cups fresh breadcrumbs
2 eggs
2 sheets frozen puff pastry, thawed and halved
2 tbsp store-bought mint jelly, plus extra, to serve

The love this recipe

A recipe I’ve adapted from one of my all-time favorite Aussie chefs – Donna Hay. A snack that’s usually reserved for kid’s birthday parties and school functions, this gourmet twist is a far cry from the party food table.

The herb-studded high-grade lamb mince makes the perfect filling inside the golden, crispy puff pastry, and the Native Rivermin t, Native Saltbush, Native Thyme,Rosemary Leaves, and Poppy Seeds add the perfect fragrant touch. Not to mention using saltbush means these are salt-free. These little Moorish flavourings breathe new life into the classic sausage roll.

You can make these in big batches and store them in the fridge for 3 days, or in the freezer for up to 1 month. To reheat, simply place in a 180-degree oven until warmed through. Perfect for your next dinner party appetizer!

Directions

Preheat oven to 200°C (400°F). Heat the oil in a large non-stick frying pan over medium heat. Add the onion, rosemary, and garlic and cook for 5–6 minutes, or until softened. Place in a large bowl. Add the lamb, mint jelly, breadcrumbs, herbs, salt, and 1 of the eggs, and mix to combine.
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.
Using a small sharp knife, cut slits in the top of the sausage rolls and sprinkle with poppy seeds. Cook for 25–30 minutes or until puffed and golden brown. Serve with rosemary sprigs and extra mint jelly.