Perfect for shared lunch or parties. These sausage rolls are not ordinary finger food. Tasty goodies are added to the lamb mince for the great Greek style filling. Serve straight out of oven. They will be gobbled up very quickly!
- 500g Quality Mark lamb mince
- 1 large onion, finely chopped
- 4 cloves garlic, crushed
- 1 marinated roasted red capsicum, chopped
- 2 cups chopped spinach
- 1½ tablespoons dried oregano
- 2 teaspoons ground cumin
- 1 teaspoon paprika
- Zest and juice of 1 lemon
- ½ cup uncooked couscous
- 1 tablespoon tomato paste
- ½ cup feta, crumbled
- 1 egg, lightly beaten
- Pinch of chilli flakes (optional)
- 300g pre-rolled pastry sheets (3x sheets)
- 1 egg beaten with 1 tablespoon milk
- 2 tablespoons sesame or poppy seeds
How to Make
Preheat the oven to 170°C fan bake(190°C conventional) and line a tray with baking paper.
Heat a little oil in a frying pan over a medium heat, add the onion and cook for 5 minutes until soft. Add the garlic, capsicum, spinach, oregano, cumin, paprika, lemon zest and juice, and cook for another few minutes, or until most of the moisture has evaporated.
Cool slightly then add to a mixing bowl with the lamb mince, couscous, tomato paste, feta, egg and chilli (if using) and season. Mix gently with clean hands until just combined.
Arrange one third of the mince filling in a neat log down the middle lengthways of one of the pre-rolled pastry sheets. Fold up both sides of the pastry snugly to meet on top, trim with 2cm overlap, and brush egg wash on both parts where the pastry joins up. Press to seal. Cut the rolls into thirds or quarters with a sharp knife and place seam-side down on the baking tray, a few centimetres apart. Repeat with remaining pastry and mince. Brush the rolls all over with the egg wash, and prick the tops a few times with a fork to let the steam escape during cooking. Sprinkle with seeds. Bake in the lower half of the oven for 40 minutes until the pastry is dark golden brown and puffy.
Serve with a salad and a dollop of tomato relish or chutney