Sausage rolls are a bit of a delicacy in our house. Whenever mum makes them they’re all gone within a matter of seconds. No joke. Usually we make a recipe that I was given in year 5. That recipe is pretty darn good. It’s got everything you could ever want of a sausage roll; the taste, the texture, the smell and the vegetables. Yes, vegetables – and yet, both my sister and I manage to eat them. So, they are a great recipe to get the vegetables in your kids without them realising. But before you get too excited, this isn’t the recipe I have been talking about. Ooops…sorry!
Never fear, though! This recipe is just as good (plus I will also be giving you the other recipe in a matter of weeks). I am a big fan of the Middle Eastern cuisine, so whilst sausage rolls are really traditionally a part of this cuisine, this recipe is inspired by it. With it hints of spices you’ll be asking for more and more.
Middle Eastern Sausage Rolls
- 500g minced lamb
- 2 shallots, chopped finely
- 1 large clove garlic, crushed
- 1 tablespoon tomato paste
- ¼ cup packaged breadcrumbs
- ¼ cup pistachios, chopped coarsely
- Small handful finely chopped fresh coriander
- 16g cup middle-eastern spice blend
- 2 teaspoons fennel seeds
- 2 egg
- 2 sheets puff pastry
- Sea salt flakes, to serve
- Combine lamb, shallots, garlic, paste, breadcrumbs, pistachios, coriander, spice blend, ½ teaspoon of the fennel seeds and 1 egg in a large bowl; season. Cover; refrigerate 3 hours.
- Preheat oven to 200 degrees C. Line oven trays with baking paper.
- Cut pastry in half; spread lamb mixture down one long edge of the pastry. Lightly beat remaining egg; brush the opposite long edge of pastry with a little egg. Roll pastry tightly to enclose. Repeat with remaining pastry, lamb mixture and egg.
- Score pastry at 5mm intervals. Brush rolls with egg; cut each roll into four pieces, sprinkle with remaining fennel seeds and the sea salt. Place rolls, seam-side down, on oven trays.
- Bake rolls for 25 minutes or until golden and cooked through. Serve immediately.
- Can be made and frozen in advance.
- Recipe from Women’s Weekly Eat Drink Share cookbook.