Lamb sausage rolls …
Perfect for Australia Day!!
We’d use any excuse to use this lamb jam and its appley, minty & rosemary goodness.
In this recipe we’ve used it in the lamb sausage rolls filling and also to serve alongside them once cooked!
6 sheets Butter Puff Pastry, thawed
1 egg, lightly beaten, for egg wash
Spoonfed Lamb Jam to serve
2 tbs olive oil
1 cup breadcrumbs
1kg lamb mince
1/4 cup tomato paste
2 tbs Spoonfed Lamb Jam
1 tbs balsamic vinegar
1 tbs Worcestershire sauce
1 tbs Dijon mustard
2 tsp salt
2 eggs whisked
Preheat oven to 200C.
Using your hands, combine ingredients for sausage filling in a bowl.
Lightly prick pastry with a fork, then brush with egg wash. Place one-sixth of filling along longest edge, then roll up to enclose filling. Repeat with remaining pastry, filling and egg wash to make 6 rolls. Place rolls on a tray lined with baking paper and freeze for 10 minutes to firm. Reserve egg wash.
Once the rolls are cold and solid again, trim 5mm from both ends of each roll & brush with egg wash. Using a finely serrated knife, cut each roll into 6 (wiping blade clean after each cut) and sprinkle sesame seeds on top. Place sausage rolls on 2 oven trays lined with baking paper.
Bake for 15/20 minutes or until golden. Serve with lamb jam!