Name: Spiced lamb sausage rolls
Prep time: 15 min
Cook time: 70 min
Total time: 85 min
Ingredients: 1 tablespoon olive oil; 1 finely chopped onion; 2 cloves, crushed garlic; 2 teaspoon ground coriander; 2 teaspoon ground cinnamon; 1 teaspoon ground ginger; 1/2 teaspoon ground cardamom; 1/2 cup carrot, grated; 500 gram lamb mince; 250 gram beef sausage mince; 2 cup fresh breadcrumbs; 1/4 cup tomato paste; 1/3 cup parsley, finely chopped; 4 sheets puff pastry; 1 beaten egg; 1 1/2 tablespoon poppy seeds; tomato sauce, to serve

Spiced lamb sausage rolls

Your guests will be reaching for more with this gourmet version of classic sausage rolls. Crunchy, golden pastry compliments the tender lamb filling just begging to be dipped in tomato sauce and gobbled up.

Makes 24 Item

Prep

15M

Cook

1H 10M

Total

1H 25M

Ingredients

1 tablespoon olive oil

1 finely chopped onion

2 cloves, crushed garlic

2 teaspoon ground coriander

2 teaspoon ground cinnamon

1 teaspoon ground ginger

1/2 teaspoon ground cardamom

1/2 cup carrot, grated

500 gram lamb mince

250 gram beef sausage mince

2 cup fresh breadcrumbs

1/4 cup tomato paste

1/3 cup parsley, finely chopped

4 sheets puff pastry

1 beaten egg

1 1/2 tablespoon poppy seeds

tomato sauce, to serve

Method

1.Preheat oven to 200°C. Line 2 oven trays with baking paper.

2.In a large frying pan, heat oil on medium. Saute onion, garlic and spices 3-4 minutes, until tender. Add carrot and cook 3-4 minutes. Allow to cool.

3.In a large bowl, combine minces, breadcrumbs, paste, parsley and onion mixture. Season to taste and mix well.

4.Halve pastry sheets lengthways. Spoon or pipe lamb mixture lengthways along each pastry strip. Roll up to enclose filling. Cut each roll into 3 equal pieces.

5.Place half the rolls, seam side down, on trays. Brush with egg and sprinkle with seeds. Bake 25-30 minutes, until pastry is puffed and golden brown. Repeat with remaining sausage rolls. Serve with tomato sauce.

You can toast and roughly chop 80g packet pine nuts (1/2 cup) and add to the mince mixture in step 3.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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