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!
- 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.
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.