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Lamb sausage rolls …

Perfect for Australia Day!!

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If you decide to make these lamb sausage rolls, I recommend using ‘real butter’ puff pastry if you can, as in made with butter, not margarine! It’s so much nicer in both taste & texture.
Most puff pastry is made from margarine and won’t give as good results. Trust us on this!

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
Sesame Seeds
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


Step 1
Preheat oven to 200C.

Step 2
Using your hands, combine ingredients for sausage filling in a bowl.

Step 3
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.

Step 4
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.

Step 5
Bake for 15/20 minutes or until golden. Serve with lamb jam!


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