Thursday, January 24, 2013

Lamb, Feta and Mint Sausage Rolls for Australia Day

Planning a big party to celebrate Australia Day? What's more Australian than having sausage rolls on the menu for lunch!? Thanks to Jane from Emerald and Ella, we've got a delicious recipe for some Aussie sausage rolls to share with you. The combo of sweet mint jelly, rich lamb and salty feta works a treat!

Lamb, feta and mint sausage rolls:

  • 500g lamb mince
  • 250g sausage mince
  • 1 cup dry breadcrumbs
  • ¼ cup mint jelly
  • ¼ cup mint leaves, chopped
  • 180g greek feta, crumbled
  • 1 egg, lightly beaten, plus 1 extra for brushing
  • 2 cloves garlic, crushed
  • 2 teaspoons Worcestershire sauce
  • 3 sheets puff pastry, halved
  • Barbecue sauce, to serve
  • Preheat oven to 200°C conventional/180°C fan-forced. 
  • Place the lamb, sausage, breadcrumbs, mint jelly, mint leaves, feta, egg, garlic and Worcestershire in a bowl and mix well to combine. 
  • Divide the mixture into 6 and spread along the edge of each piece of pastry. Roll up to enclose. 
  • Cut each roll into 6 pieces and place on baking trays lined with baking paper. 
  • Brush with the extra egg and bake for 30 minutes or until golden and cooked through. Serve with barbecue sauce.
Makes 36
TIP: Freeze any uncooked sausage rolls in an airtight container or snap lock bag for up to 3 months. You can cook them from frozen, just increase the cooking time slightly.
Place the rolls seam-side down on the trays to ensure they stay sealed when cooking.

Recipe thanks to Emerald and Ella

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