Jambalaya originates from Louisiana in the heart of New Orleans. It was an attempt by the Spanish to make paella in the New World, where
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 Mint , Australian Native Saltbush, Native Thyme, Rosemary Leaves, and Poppy Seeds Blue 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 in the fridge for 3 days, or 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!
Spices used in this recipe
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.