Lamb sausage rolls

Heat the oven to 190C/fan 170C/gas 5. For the sausage roll filling, put the lamb mince into a large bowl along with the breadcrumbs, 1 egg, the mint leaves and lemon zest.

Heat the olive oil in a frying pan over a low-medium heat and cook the onion until translucent. Add the garlic, chilli and oregano, and cook for 2 minutes or until fragrant. Set aside for a few minutes until cool.

Tip the onion mixture into the lamb mixture and use clean hands to combine together until everything is evenly distributed.

To assemble, unroll the sheets of puff pastry and cut each piece into 2 long rectangles. You will only need 3, so use the extra to make something else (hello, cheese straws!). Divide the filling into 3 and form into a strip along the middle of each piece of pastry. Brush one long edge of the pastry with a little water and fold the other long edge over the filling to form 1 long sausage roll. You want to make sure the seam is well sealed so use a fork to gently press shut. With the seam side down, use a serrated knife to cut each roll into 4 equal pieces.

Put the rolls onto baking-paper-lined baking trays and brush with the remaining beaten egg, then sprinkle with black and white sesame seeds.

Bake for 25 minutes or until the pastry is golden brown and the filling is fully cooked. Allow to cool slightly before serving.