The funny thing is that puff pastry couldn't be easier to work with. You simply thaw it and it is a dream to work with. It never ever ever gives you fits. Even though I know this to be true my mind still gets the best of me. It's as if I'm waiting for the day puff pastry totally lets me down. Thankfully, it hasn't happened yet and I can't imagine it will. These rolls couldn't have been easier to make. Could I really be learning to trust puff pastry?
These Lamb Sausage Rolls were even better than I anticipated. The puff pastry creates a very flaky and buttery exterior while the inside of the roll is soft and meaty. At first I questioned the use of tomato sauce for dipping, but it all works together splendidly. These rolls are very reminiscent of stromboli, but the use of lamb makes them quite unique and all their own.
Lamb Sausage Rolls
½ cup (35g) fresh breadcrumbs
1 pound/500g lamb mince
1 small brown onion, grated
½ cup finely chopped mint*
1 tablespoon finely grated lemon rind
salt and pepper to taste
2 sheets frozen puff pastry, thawed
1 egg, extra, lightly beaten (for brushing on the rolls)
Optional garnish: sesame seeds, salt, pepper, parsley, mint, garlic, etc..
For serving: tomato sauce
Note: I omitted the mint only because I didn't have any on hand
Preheat oven to 200ºC/400F. Place the breadcrumbs, mince, onion, mint*, lemon rind, egg, salt and pepper in a bowl and mix well to combine. Divide the mince mixture into 4 equal portions and cut each pastry sheet in half lengthwise. Place the lamb mixture in the front of each pastry sheet and roll to enclose leaving the ends open. Place on 2 lightly greased baking trays lined with non-stick baking paper. Brush with the extra egg and sprinkle with sesame seeds or any other toppings you might like (I used sesame seeds, salt, pepper, garlic salt, and some parsley for color). Bake for 20–25 minutes or until golden and cooked through. Allow to cool slightly. Cut into 8 rolls and serve with tomato sauce.
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