When it comes to sausage rolls, the homemade ones are so much better than the store bought frozen variety. The good thing about the homemade ones is that you know what is going in and you can cram extra veggies in and the kids will be none the wiser.
Lamb and mint are best friends so I have brought them together in this recipe. These are so moist and tasty, perfect for party finger food or a fun lunch for the kids.
Lamb and mint sausage roll recipe
500g lamb mince
1/2 cup mint leaves
2 slices bread (I used rye bread but any bread will be ok)
3 cloves garlic, crushed
200g sweet potato, finely grated
2 sheets store bought puff pastry, defrosted
milk, to brush
tomato chutney, to serve
Preheat the oven to 180ºC and line an oven tray with baking paper.
Break the bread into smaller pieces and put into the bowl of a food processor along with the mint leaves. Process until the bread and mint are fine breadcrumbs.
Add the mint breadcrumbs, lamb mince, garlic, sweet potato and eggs into a bowl. Season lightly with salt and pepper and mix with your hands until combined.
Cut the puff pastry sheets into half so you have 4 rectangles. To make the sausage rolls, place the mixture along the length of one of the puff pastry rectangles and then roll the pastry over so it is all enclosed. Brush the top and sides of the pastry with milk and sprinkle sesame seeds on top.
Carefully cut any messy parts of at each end and then cut each roll into 6 smaller pieces. Place on a baking tray and into the oven for 30 minutes. Serve with tomato chutney.
If you want to make ahead and freeze the sausage rolls, skip the milk glazing and sesame seed sprinkling and jump straight to cutting. You can then wrap them in cling wrap and freeze for 1-2 months. When it comes time to cook them defrost them, glaze with the milk, sprinkle with the sesame seeds and cook as per the recipe.
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