How often have you attended a morning tea function, a church community gathering, or potluck dinner where sausage rolls are on the table?
More often than not, they are, quite frankly, terrible store-bought products.
As a professional chef by trade, people often find it strange that I consider sausage rolls as one of my favourite food items.
When done correctly, they are terrifically easy to make, and mightily delicious at that.
All you need is a mixing bowl for your meat filling, a bit of bench space for your puff pastry, and an oven for baking. It’s really that simple.
Prep time: 25 mins
Cook in: 25 mins
Ingredients:
- 500g lamb mince
- 1 small onion, finely chopped
- 2 garlic cloves, finely chopped
- 1 tsp fresh coriander, finely chopped
- 3 tsps Ras al Hanout spice mix or a Moroccan spice mix
- ½ tsp fennel seeds
- ½ tsp sea salt
- ½ tsp black pepper
- 1 tbsp Worcestershire sauce
- 1 egg, lightly beaten
- 3 sheets puff pastry
- sesame seeds, to garnish
- 1 tbsp fresh mint, finely chopped
- 125ml Greek style yoghurt
- 1 tbsp lemon juice
Method:
- Pre-heat oven to 180°c.
- Using your hands, gently combine all ingredients (aside from the pastry, egg, sesame seeds, mint, yoghurt and lemon juice) in a large mixing bowl.
- Cut the puff pastry sheets in half lengthways to form six rectangles – then lay each sheet on a bench lightly dusted with flour.
- Evenly spread out the meat mixture along the centre of each sheet in a long, rounded log.
- Egg wash the exposed edges of pastry and fold over to seal.
- Cut the rolls to your desired size and place on a baking tray lined with parchment paper.
- Brush the top of each sausage roll with the remaining egg wash, and sprinkle sesame seeds on top to garnish.
- Bake for 25 minutes or until golden crispy on the outside and moist in the centre.
- Meanwhile combine the mint, yogurt and lemon juice with a dash of salt and pepper together in a small bowl, stirring until well combined.
- Allow the sausage rolls to cool slightly on a wire rack before serving with the Middle-Eastern dip.
From page 30 of Issue 17: ‘Plenary 2020: A whole Church entering into mission, dialogue and discernment’ of The Record Magazine