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.
|Theme: Sandwich Sensations!|
These look good and fun! I love puff pastry but I am a total loss at working with phyllo dough, it always rips and tears and dries out and ends up with me tossing most of it away. Puff pastry, a dream! lol Your entry looks really delicious.ReplyDelete
These look good I am the only one who likes lamb and use it when home alone. Looking forward now to the next time I am home alone.ReplyDelete
I shy away from pastry dough too. I can honestly say that I don't think I have ever used puff pastry. My husband enjoys baking, and I have left it up to him over the years when it is time to use pastry dough or puff pastry.ReplyDelete
Your lamb sausage rolls look delightful, These would be really enjoyable to make and freeze.
I totally get where you're coming from, Kim - I always have that mental resistance to using pastry too. And I know it's silly, because puff pastry, especially if you buy the ready-rolled stuff, really is a breeze to work with. Love this sound of the lamb and mint filling in these sausage rolls - definitely one for me to try.ReplyDelete
I share your pastry concerns and I still find puff pastry a bit intimidating but I think I need to pull up my big girl panties and use it more! ;-) These little sandwich rolls look delectable.ReplyDelete
New reader but immediate fan!ReplyDelete
I've still got a sheet of puff pastry leftover from your spin on Ottolenghi's broccoli pie! I just bought ingredients for a batch of Bon Appetit's Chicken Khao Soi, but I might have to make these next week.
You aren't the only one who thinks twice about working with puff pastry. I usually admire a recipe that uses puff pastry and then turn the page, thinking it's too much trouble. You've set my mind at ease Kim. My family would go crazy for these lamb rolls. If fact, I'm going to forward it to my BIL right now.ReplyDelete
Pastry-wrapped sausage rolls = delicious! Such a fun presentation for ground lamb and I'm sure it would work with other ground meat.ReplyDelete
This looks delicious, perfect for a satisfying snack and even lunch with some salad! Yum, I think that I could not stop at just two or three! :)ReplyDelete
I might actually like lamb this way but I'd also like to see these made with Italian sausage.ReplyDelete
I'm always pretty shocked at how easy it is to use puff pastry also...I mean, it SHOULD stick, right? But it never does... Amazing!ReplyDelete
"It's as if I'm waiting for the day puff pastry totally lets me down." I just snorted drink out of my nose over this comment. I guess because I know what you mean. But my love for puff pastry trumps any qualms I have about working with it. These rolls remind me of festival/fair food, only way jazzed up. Somewhere recently I saw someone (I know, I'm so specific) say that she reserves a night each month for "fair food" dinner. I'm down with that and think this would be my first choice.ReplyDelete
these look amazing - what a great idea!ReplyDelete
These look awesome! They remind me of a dish I had in Germany and was wanting to try to recreate. Thanks for posting this. Pinned to try very soon!ReplyDelete