Greek lamb sausage rolls

Perfect for shared lunch or parties, these sausage rolls are no ordinary finger food. Tasty goodies are added to the lamb mince for the great Greek-style filling. Serve straight out of oven. They'll be gobbled up very quickly...

Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Course Appetiser, Lunch, Snack
Servings 4 people

Ingredients
 
 

Filling

  • 500 g lamb mince
  • 1 large onion finely chopped
  • 4 cloves garlic crushed
  • 1 marinated roasted red capsicum chopped
  • 2 cups chopped spinach
  • tbsp dried oregano
  • 2 tsp ground cumin
  • 1 tsp paprika
  • zest and juice of 1 lemon
  • ½ cup uncooked couscous
  • 1 tbsp tomato paste
  • ½ cup feta crumbled
  • 1 egg lightly beaten
  • Pinch chilli flakes optional
  • 300 g pre-rolled pastry sheets 3x sheets
  • 1 egg beaten with 1 tablespoon milk
  • 2 tbsp sesame or poppy seeds

Instructions
 

  • 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.

Notes

Serve with tomato relish or chutney and a leafy green salad if you wish.
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