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Lamb and Rosemary Sausage Rolls
A gourmet take on the classic sausage roll, featuring savory ground lamb infused with fragrant rosemary, encased in flaky puff pastry.
ð§ ææ
- 500 g Ground lamb
- 2 sheets Puff pastry(thawed)
- 1 medium Onion(finely chopped)
- 2 cloves Garlic(minced)
- 2 tbsp Fresh rosemary(finely chopped)
- 1 tbsp Worcestershire sauce
- 1 large Egg(beaten, for egg wash)
- 1 tsp Salt
- 1/2 tsp Black pepper(freshly ground)
ðšâð³ äœãæ¹
- 1
Preheat oven to 200°C (400°F). Line a baking sheet with parchment paper.
- 2
In a large bowl, combine the ground lamb, finely chopped onion, minced garlic, chopped rosemary, Worcestershire sauce, salt, and pepper. Mix gently until just combined.
- 3
Divide the lamb mixture into two equal portions. Shape each portion into a long log, roughly the length of your puff pastry sheets.
- 4
Lay one sheet of puff pastry on a lightly floured surface. Place one lamb log along one edge of the pastry. Brush the opposite edge with egg wash.
- 5
Carefully roll the pastry around the lamb log, sealing the edge. Trim any excess pastry. Repeat with the second puff pastry sheet and lamb log.
- 6
Cut each roll into 4-6 equal pieces. Place the sausage rolls, seam-side down, onto the prepared baking sheet.
- 7
Brush the tops of the sausage rolls with the remaining egg wash. You can score the tops lightly with a knife if desired.
- 8
Bake for 25-30 minutes, or until the pastry is golden brown and puffed, and the lamb is cooked through.
- 9
Let cool slightly before serving.
ð¡ ããã®ã³ã
- âDon't overwork the lamb mixture, as this can make the filling tough.
- âEnsure the pastry edges are well sealed to prevent the filling from leaking out.
- âFor extra flavor, add a pinch of dried thyme or a tablespoon of breadcrumbs to the lamb mixture.
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- Add grated apple or pear to the lamb mixture for a hint of sweetness.
- Use pork or beef mince if lamb is unavailable.
- Serve with a side of tomato relish or a simple green salad.