Ingredients
- lamb mince 500g
- fresh breadcrumbs 50g
- eggs 2 large
- mint leaves a small handful, roughly chopped
- lemon 1, zested
- olive oil 1 tbsp
- red onion 1, finely chopped
- garlic 2 cloves, crushed
- dried chilli flakes ½ tsp
- dried oregano 1 tsp
- puff pastry 2 sheets (2 x 320g)
- black and white sesame seeds a handful
Method
-
Step 1
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.
-
Step 2
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.
-
Step 3
Tip the onion mixture into the lamb mixture and use clean hands to combine together until everything is evenly distributed.
-
Step 4
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.
-
Step 5
Put the rolls onto baking-paper-lined baking trays and brush with the remaining beaten egg, then sprinkle with black and white sesame seeds.
-
Step 6
Bake for 25 minutes or until the pastry is golden brown and the filling is fully cooked. Allow to cool slightly before serving.
Nutritional Information
- Kcals 341
- Fat 22.1g
- Saturates 9.8g
- Carbs 21.3g
- Sugars 1.7g
- Fibre 2.1g
- Protein 13.2g
- Salt 0.6g
