Sausage Rolls get a little bit fancy!
School holidays! And as I’ve mentioned before, the start of each holidays is marked with a batch of sausage rolls. Finding myself about to depart on a holiday and with lamb mince in the fridge, I decided to deviate from the usual tried and true recipe and try these Lamb and Fetta Sausage Rolls. So glad I did! Juicy spiced lamb mince, with the freshness of mint and fetta all encased in a crisp golden puff pastry – YUM! The boys love lamb burgers, so the filling was a variation on those and makes a lovely change from our usual – quite fancy really! I had popped these in the freezer for TM whilst we were away, but somehow they lasted the distance. So yesterday I was able to pop them into the oven for our lunch – quick AND delicious. Lucky for Mr L and cousin K who returned famished from our expedition to collect our new chickens!
So cute! Probably no chicken recipes being posted in the near future though!
Back to the Lamb and Fetta Sausage Rolls. these are very quick and easy to make and are perfect for snacks or for entertaining. Start by getting your puff pastry out of the freezer to defrost while you make the filling. Preheat the oven to 200°C while you are getting organised.
Place the lamb mince, finely diced onion, fresh bread crumbs, spices, mint, egg and fetta cheese into a bowl. Now the first time I tried this recipe I used Danish fetta as it was what was in the fridge, but it almost disappears in the mixture as it is so soft. The second time I used a firmer more traditional Greek fetta and crumbled it. The choice is yours. Personally I prefer the Danish as it is a little saltier, but just use what you have. I also flirted with the idea of wilting some spinach and adding but the boys turned their noses up. (You know I’m gonna try that one when they aren’t hanging around the kitchen, right?) Add in some salt and pepper to taste. Mix all the ingredients together with your hands, then divide mixture into three lots. Trust me – you want evenly sized lamb and fetta sausage rolls!
Beat the extra egg and add a little water to make an egg wash. Lay out the puff pastry sheet and cut in half. Divide the lamb mixture into half again and make into a “sausage” down the centre of the pastry. (see here for how to make sausage rolls) Paint egg wash on the edges of the pastry, roll up and press firmly together. Paint egg wash along the top of the sausage roll, sprinkle with seeds or dried herbs and cut into portion sizes.
I used Nigella seeds on top of mine as I wanted to distinguish them from the other sausage rolls in the freezer. The choice is yours, or you can just use the egg wash alone. Place prepared lamb sausage rolls onto a baking paper lined tray, and repeat process with remaining mixture and pastry.
Pop into the preheated oven and bake for 20 minutes until golden. Let sit for 5 minutes (good luck with that part – I burn my mouth every time!) then serve with your choice of sauce. To freeze, cool completely, then place in freezer proof container in layers, separating each layer with baking or greaseproof paper. To reheat, remove from freezer, defrost, then place in oven for 10 minutes to heat through and crisp up the pastry.
- 500g lamb mince
- 1 small red onion, diced finely
- 1 cup fresh breadcrumbs
- 1 egg
- 2 tbs chopped mint
- 1 tsp each of cumin and coriander
- 100g fetta cheese, crumbled
- salt and pepper to taste
- 3 sheets of puff pastry, thawed
- 1 egg, extra
- sesame or nigella seeds
- Preheat oven to 200°C. Place puff pastry on kitchen counter to thaw whilst preparing filling.
- Place lamb mince, onion, egg, breadcrumbs, mint and spices into a bowl and mix together thoroughly. Divide mixture into 6 equal balls.
- Roll out pastry and cut in half . Take a ball of lamb mixture and elongate into a "sausage" to fit the length the centre of the pastry. beat the extra egg with a little water to make an egg wash and "paint" the edges of the pastry. Fold over to enclose the lamb mixture and press firmly. paint top of sausage roll with egg wash and sprinkle with seeds to decorate. Cut into six equal portions. Place on baking paper lined tray. Repeat with remaining mixture and pastry.
- Place sausage rolls into the oven and bake for 20 minutes until puffed and golden. Allow to cool slightly, then serve with your choice of sauce