There is a traditional and passionate football contest in Australia between Queensland and New South Wales teams known as "State of Origin". In our home it is known as the one time of the year that I cook Wilbur a 'footy feast' such as sausage rolls. I have previously posted the Chicken and Fetta Sausage Rolls but I also do a spiced lamb version - of course it is filled with lots of veggies too! These freeze really well, unbaked, for later and I have included tips for freezing. If you don't want to use all the mixture for sausage rolls, it is equally delicious as a Savoury Mince on Toast retro brekkie or brunch served with fresh tomatoes and more greens.
So, turn on the telly, wear Maroon, eat some lamb sausage rolls and shout "Queenslander!" Enjoy! Colleen (and Wilbur)
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| Spiced Lamb Sausages by Feed Your Inner Cook |
Preparation
Cooking
Serves
Ingredients (You can make the full amount and freeze excess for next time)
500 grams Lamb Mince
5 sheets frozen Butter Puff Pastry - defrosted. Leave pastry on the plastic paper.
splash of Olive Oil
1 onion - finely chopped
2 garlic cloves - crushed
1 carrot - peeled and very finely diced (or thick grated)
3 large celery sticks - finely diced
1 generous knob of ginger - peeled and finely grated
2 teaspoons ground cumin
1 teaspoon ground coriander
1 teaspoon smoked paprika
1 teaspoon ground turmeric
1/2 teaspoon dried mint leaves
good pinch dried chilli flakes (optional) and/or tablespoon Tomato Chilli Relish
1/2 teaspoon Celery Salt (optional)
4 tablespoons bread crumbs
2 handfuls baby spinach - chopped
1 loose cup parsley (and mint) leaves - then finely chop
2 eggs - keep separate and lightly beat one for mixture NB the other beaten egg for brushing pastry at end. You can thin the egg wash out with a little water to extend if needed
salt and pepper to your taste
Sesame seeds and/or poppy seeds for garnish
Method
Preheat oven to 200 ℃ and line 2 - 3 oven trays with baking paper.
Heat a small splash of olive oil in a large frypan (lamb will give off fat too) and gently fry the onions then add garlic, diced carrot and celery until they soften slightly.
Add the minced lamb and brown, stir, breaking up any lumps with a wooden spoon.
Add the spices and salt and pepper to your taste.
Stir a tablespoon of bread crumbs in at a time. You might not need all - needs to be moist but not too dry.
Toss in and wilt the spinach then add the parsley/mint
Stir in one of the beaten eggs (2nd egg is for brushing the pastry later)
Mix well. Taste and season (add chilli or spices etc if more needed).
Remove from heat and allow to cool slightly
Prepare pastry
cut pastry in half length ways to create 2 rectangles. Leave on the pastry plastic paper.
Place a small roll of the filling mixture in the centre of each of the pastry rectangles length ways (ie long roll of mixture with an inch or so of pastry either side long length way.
Brush the exposed pastry lightly with a little of the beaten beaten egg You can thin the egg wash out with a little water to extend if needed
Fold one long side of pastry over the filling roll then fold the remaining pastry over that pastry to encase the filling in a sausage roll shape. Check the pastry is enclosing the filling and pastry is connected together.
Gently roll the pastry roll over so the seam is at the bottom of the roll.
Using a sharp serrated knife cut the rolls into portions - I usually make mine about 1 1/2 inches to 2 inches long
Remove from the plastic pastry paper and place onto the prepared oven trays.
Lightly brush pastry tops with a little beaten egg and sprinkle with seeds if desired.
Bake for approx 20 minutes until cooked and golden.
Serve with variety of dipping sauces - Tomato, chilli, bbq etc etc
To Freeze - filled and rolled but unbaked
Prepare as above and place either back onto the pastry plastic paper or baking paper.
Keep a little space between each mini roll then place flat into either a freezer safe container or bag. Freeze keeping flat.
When ready to use
Remove from freezer and allow to defrost (a few hours preferably) in the fridge.
Bake as per above but increase time if needed by 5 minutes or so.
Option
Keep any left over filling mixture and reheat for a very Retro Brekkie or Brunch of Savoury Mince on Toast with fresh sliced tomatoes and extra greens.
Enjoy! Colleen
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