Lamb sausage rolls
Serves 12
Easy
Prep:
Cook:
plus cooling
Combine lamb, halloumi and harissa to make these moreish sausage rolls. Perfect for a crowd, they're ideal for parties or picnics
Skip to ingredients
- 500g 10% fat lamb mince
- 1 red onionfinely chopped
- 50g dried breadcrumbs
- 2 tbsp harissa
- 250g block of halloumicoarsely grated
- 2 x 320g sheets ready-rolled puff pastry
- 1 egg
- 1 tsp nigella seeds
Nutrition: Per serving
- kcal384
- fat25g
- saturates13g
- carbs22g
- sugars2g
- fibre2g
- protein17g
- salt1.32g
Method
step 1
Heat the oven to 200C/180C fan/gas 6. Put the lamb, red onion, breadcrumbs, harissa and grated halloumi in a large bowl. Season, then mix well using your hands until everything is well combined.
step 2
Line a large baking tray with baking parchment. Cut each of the pastry sheets into two rectangles. Split the lamb mixture in half, then form each one into a long sausage, about the length of one of the rectangles. Put the sausage in the centre of one of the rectangles, then put a second pastry rectangle on top, gently forming it around the lamb mixture and pressing down to seal using your hands. Trim the edges. Repeat with the remaining lamb mixture and pastry sheets.
step 3
Slice each long roll into 4.5-5cm rolls – you should get 12. Use a fork to crimp the edges. Beat the egg, then brush this over each sausage roll. Sprinkle over sea salt flakes and a few nigella seeds.
step 4
Bake the sausage rolls for 30-35 mins until golden. Leave to cool on a wire rack for 15 mins before serving.
