I’ve been asked a couple of times for this party-pleasing recipe so here it is. The lamb and haloumi make a nice departure from traditional sausage rolls and given mint jelly is not something I usually have on hand, I grate some zucchini and/or carrot through instead. They are best served hot from the oven and the following makes 24.
- 500g lamb mince
- 1 cup (70g) fresh breadcrumbs
- 1/4 cup mint jelly
- 1/4 cup finely chopped mint
- 200g haloumi, grated
- 2 garlic cloves, finely chopped
- 2 tsp Worcestershire sauce
- 3 sheets frozen puff pastry, thawed
- 1 egg, lightly beaten
- 1 tbs nigella seeds or black sesame seeds
- Sliced red onion, mint leaves and tomato to serve (I don’t normally bother with this)
Preheat oven to 180°C. Line a large baking tray with baking paper.
Combine lamb, breadcrumbs, mint jelly, chopped mint, haloumi, garlic and Worcestershire sauce in a bowl. Season with sea salt and freshly ground black pepper. Divide mixture into 6 equal portions, then form each into a long sausage.
Cut each pastry sheet in half. Place a sausage lengthways in the centre of a halved sheet. Brush edges of pastry with a little cold water, then roll up the pastry around the sausage, sealing edges. Cut each length into 4 sausage rolls, then place, sealed side down, on baking tray. Repeat with remaining pastry and sausage mixture. Brush with beaten egg, then sprinkle over seeds.
Bake for 30 minutes or until puffed and golden. Serve warm with onion, mint and tomato.
This recipe is from Delicious Love To Cook.