These are sausage rolls made with ground lamb, fresh mint, and warm spices, wrapped in store-bought puff pastry and baked until golden. They come together in under an hour, the ingredient list is short, and they work equally well hot from the oven or at room temperature on a snack plate.
What makes this version work
Two things matter here. First, the mint has to be finely chopped — not roughly torn, not blitzed into a paste. Fine chopping distributes the flavor evenly without leaving wet green patches that can make the filling soggy. Second, the lamb mixture needs to be mixed until it just holds together, then left alone. Overworking ground meat compresses the proteins and produces a dense, rubbery filling instead of a tender one. Stir until everything is combined, then stop. The cumin and coriander are there to round out the lamb’s natural richness, not to dominate — one teaspoon each is the right call, so don’t be tempted to add more.
Make-ahead notes
You can assemble the uncooked rolls, place them on a parchment-lined tray, cover tightly with plastic wrap, and refrigerate for up to 24 hours before baking — just add the egg wash right before they go in the oven. For longer storage, freeze the assembled (unbaked) rolls on the tray until solid, then transfer to a zip-lock bag; they keep well for up to 2 months. Bake from frozen at 200°C (390°F) for 30–35 minutes, checking that the center of the filling reaches 71°C (160°F) on an instant-read thermometer before serving. Already-baked rolls reheat well in a 180°C (350°F) oven for about 10 minutes — skip the microwave, which turns the pastry limp.
If something goes sideways
- The filling leaks out during baking: The seal wasn’t pressed firmly enough, or the egg wash didn’t reach the full edge. Next time, press the seam down with a fork and make sure the egg wash covers the overlap completely before rolling.
- The pastry is golden but the inside looks pink: Puff pastry browns fast. If the outside looks done but you’re unsure about the filling, use an instant-read thermometer — ground lamb must reach 71°C (160°F) at the center. Tent loosely with foil and give it another 5 minutes if needed.
- The bottom of the rolls is soggy: This usually means the baking sheet was overcrowded or the oven wasn’t fully preheated. Leave space between rolls and always let the oven reach full temperature before the tray goes in.
- The filling tastes bland after baking: Raw lamb filling always tastes underseasoned compared to the baked result, but if the finished rolls still seem flat, the onion was likely cut too coarse. Finely chopped onion releases more moisture and flavor into the mix — aim for pieces no bigger than a lentil.
- The pastry tears when you roll it: Cold puff pastry cracks; warm pastry sticks and stretches unevenly. Let it sit at room temperature for about 10 minutes after unrolling — it should be pliable but still cool to the touch before you start shaping.
Minced Lamb and Mint Sausage Rolls
Ingredients
500 grams ground lamb (minced lamb) - Preferably grass-fed for better flavor
1 cup mint - Fresh leaves, finely chopped
1 medium onion - Finely chopped
2 cloves garlic - Minced
1 teaspoon cumin
1 teaspoon ground coriander
1 teaspoon salt - Add more to taste
½ teaspoon ground black pepper - Freshly ground- 1 sheet puff pastry - Thawed if frozen
1 large egg - Beaten for glazing
Instructions
- Preheat the oven to 200°C (390°F).
- In a large bowl, combine minced lamb, mint, onion, garlic, cumin, coriander, salt, and pepper. Mix until well incorporated.
- Unroll the puff pastry sheet on a lightly floured surface. Place a strip of the lamb mixture along one side of the pastry, leaving a border of about 2cm (0.8 inches) on one edge.
- Brush the edge with beaten egg, then roll the pastry over the meat, pressing the edges to seal. Slice the long roll into smaller sausage rolls, approximately 5cm (2 inches) wide.
- Place the rolls on a baking sheet lined with parchment paper. Brush the tops with beaten egg for a glossy finish.
- Bake in the preheated oven for 20-25 minutes, or until golden brown and the meat is cooked through.
Notes
Nutrition
FAQ
How do I know when the sausage rolls are fully cooked through?
The safest check is an instant-read thermometer inserted into the center of the filling — it should read at least 71°C (160°F). The pastry going golden is a good sign, but pastry color and meat doneness don’t always line up, especially if your oven runs hot.
Can I use dried mint instead of fresh?
Fresh mint is strongly preferred here. Dried mint has a dusty, muted flavor that doesn’t hold up well inside a baked filling — you’d need to use significantly more, and even then the result is noticeably flatter.
My puff pastry sheet is smaller than expected — how much filling should I use?
Use a strip of filling roughly the diameter of a thick sausage, about 3 cm (1.25 inches) wide. If you overfill, the pastry won’t seal and the rolls will burst; it’s better to have a little filling left over than to pack it in.
Can I make these with ground beef or another meat instead of lamb?
Yes — ground beef works fine and also needs to reach 71°C (160°F) internally. Keep in mind that beef has a different fat content and flavor profile, so the mint and spices will read differently; the rolls will still be good, just not the same dish.
What to cook next
- Gourmet Lamb Sausage Rolls
- Savory Lamb Rosemary Rolls
- Chicken Macadamia Sausage Rolls
- Savory Lebanese Lamb Pastries
