Lamb, Macadamia and Mint Sausage Rolls
Give your sausage rolls the gourmet treatment with fancy homemade filling.
- 3 tbsp extra virgin olive oil
- 1 red onion, finely chopped
- 1 carrot, coarsely grated
- 500g lamb mince
- ¾ cup panko breadcrumbs
- 2 Tbsp tomato paste
- 2 Tbsp thick mint sauce
- ¼ cup roasted salted macadamias, finely chopped
- Sea-salt flakes and freshly ground black pepper, to season
- 2 ½ sheets frozen store-bought puff pastry, partially thawed
- 1 egg, lightly beaten
- 3 tsp sesame seeds
- Tomato sauce, to serve
- Preheat oven to 200°C fan-forced (220°C conventional). Line 2 oven trays with baking paper. Heat oil in a large frying pan over a medium heat. Add onion and carrot and cook, stirring occasionally, for 5 minutes or until onion is soft. Set aside for 5 minutes to cool.
- Put mince in a large bowl. Stir in cooled onion and carrot mixture, breadcrumbs, tomato paste, mint sauce and chopped macadamias. Season.
- Put pastry on a clean surface. Cut whole sheets in half to create rectangles. Put mince mixture in a large zip-lock bag and snip a 5cm opening from one corner, or divide it into 5 and roll into logs the length of the long edge of pastry. Pipe or place mince mixture down one long edge of each pastry rectangle.
- Brush opposite edge with egg. Roll up firmly to enclose filling. Repeat with remaining mince mixture, pastry and egg, reserving a little egg.
- Put sausage rolls on prepared trays, seam side down. Brush sausage rolls with remaining egg, scatter over sesame seeds.
- Cut 3 slits in top of each roll to create 4 portions. Bake sausage rolls for 30-35 minutes
or until puffed, deep golden brown and cooked through. Slice into pieces and serve with tomato sauce.
- At the end of step 4, cut each roll into 4 and put on an oven tray. Cover with plastic wrap, freeze for 6 hours, transfer to an airtight container and freeze until ready to cook. Bake following recipe, adding an extra 10 minutes cooking time.