Ingredients:
500g coarsely ground lamb mince
50g finely diced onion
100g softened butter
5g cumin
5g smoked paprika
5g garlic powder
30g fresh breadcrumbs
20g grated parmesan
1 egg
1g salt (1 big pinch)
5g finely chopped rosemary
½ lemon, finely grated rind
1 packet puff pastry
1 egg whisked with a little water
- Mix all ingredients together well, so everything is combined, (in an electric mixer for about 3 minutes with the spade)
- These puff pastry packets are perfect for making sausage rolls, cut each sheet in half, put your mix in a piping bag (don’t try and pipe it all at once put half in the bag at a time). Pipe the mixture across, one cm from the bottom of the pastry, egg wash the top area of the pastry and roll over.
- Once you have done this with all the mixture, put all your very long sausage rolls on a tray with baking paper on it, egg wash well and put in the fridge for half an hour.
- Then take the rolls out of the fridge and cut them in to your desired size.
- Put them back on the tray and bake in a pre-heated oven at 200°C for approx 12 minutes.