Lamb and Chilli Sausage Rolls

Serves: 24

Prep: 35 mins

Cook: 30 mins

Ingredients

1 tbsp Olive oil

2 Garlic cloves, minced

800g Lamb mince

2 tspn Paprika

2 Golden shallots, finely chopped

1 Small red chilli, deseeded and finely chopped

3/4 cup Breadcrumbs, fresh

1 Egg, lightly beaten

1 tbsp Lemon zest, finely grated

1/2 cup Mint, finely chopped

Sea salt to taste

Black pepper, freshly cracked to taste

1 Extra egg, lightly beaten

3 Frozen puff pastry sheets, partially thawed and halved

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Directions

A classic recipe of Lamb and Chilli mini sausage rolls cooked in 30 minutes served with a beetroot and Shiraz relish.

Step 1

Preheat oven to 200°C (180°C fan forced). Lightly grease and line 2 oven trays with baking paper.

Step 2

Heat the oil in a small frying pan over a medium heat.

Step 3

Add the shallots, garlic and chilli and cook gently for around 5 minutes until the shallots have softened.

Step 4

Transfer to a large bowl and allow to cool slightly.

Step 5

Once cooled, add the mince, breadcrumbs, mint, lemon zest, paprika, 1 egg, salt and pepper and mix well to combine.

Step 6

Divide the mixture into 6 equal portions and shape into long sausage shapes. Place down one long edge of each pastry half. Brush the opposite edge with a little beaten egg and roll to enclose. Lightly brush the tops with the remaining egg. Cut each roll into 4.

Step 7

Place on lined baking trays, seam side down.

Step 8

Bake for 20 to 25 minutes or until puffed and golden and cooked through. If necessary, swap the trays around midway through to ensure even browning.

Step 9

Serve warm with Beetroot and Shiraz Relish.

Wolf Blass Wolf Blass

Grey Label McLaren Vale Shiraz 2019 Grey Label McLaren Vale Shiraz 2019

2
17% off RRP

RRP (750 mL)

$35.00

750 mL

$365.00

6 x 750 mL

$2,190.00

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