These are lamb sausage rolls made with minced lamb, horopito (a peppery native New Zealand spice), rosemary, cumin, and garlic, all wrapped in puff pastry and baked until golden. Horopito gives the filling a warm, slightly fruity heat that works really well with lamb. The whole thing comes together faster than you’d expect for something this good.
Before you start
The one technique that actually matters here is cooling your sautéed onion and garlic before they touch the raw lamb. Hot aromatics start cooking the meat as you mix, which tightens the proteins and gives you a dense, rubbery filling instead of a tender one. Spread them on a plate for 10 minutes — that’s all it takes. The second thing worth knowing: don’t overwork the filling once everything is combined. Mix until just incorporated, the same way you’d handle meatballs. A light hand keeps the texture loose and juicy after 40-plus minutes in the oven.
What can go wrong
- Soggy bottom pastry: If you assemble the rolls on a cold baking sheet, the base steams instead of crisps. Use a preheated sheet or a wire rack set inside the pan so heat hits the underside immediately.
- Filling leaks out during baking: This usually means the seam wasn’t pressed firmly enough, or the pastry was stretched rather than laid flat. Press the seam down with a fork rather than just pinching — it holds better under heat.
- Undercooked center despite browned pastry: Puff pastry browns fast. If the outside looks done at 30 minutes but the internal temp hasn’t hit 160°F (71°C), tent the rolls loosely with foil and keep going. A meat thermometer is the only reliable check here.
- Horopito flavor disappears in the bake: Horopito is volatile — its heat fades with prolonged cooking. If your rolls taste flat, add a small pinch directly to the egg wash before brushing, or stir a little extra into the filling just before rolling.
- Pastry tears when rolling: Cold puff pastry cracks; warm puff pastry sticks and loses its layers. Pull it from the fridge about 5 minutes before you need it — pliable but still cold is the target.
Make-ahead notes
You can assemble the unbaked rolls, cover them tightly with plastic wrap, and refrigerate for up to 24 hours — skip the egg wash until right before they go in the oven. For longer storage, freeze them unbaked on a lined tray until solid, then transfer to a zip bag; they keep well for up to 2 months and go straight from freezer to oven with an extra 10-12 minutes added to the bake time. Already baked rolls reheat well at 350°F (175°C) for about 12 minutes on a wire rack — this keeps the pastry crisp rather than soft, which a microwave will not do.
Minced Lamb and Horopito Sausage Rolls
Equipment
Ingredients
For the Filling:
1 lb ground lamb (minced lamb) - ideally grass-fed, freshly ground- 1 tbsp horopito leaves - finely ground; or substitute with a mix of black pepper and cayenne if unavailable
2 cloves garlic - minced
1 small red onion - finely diced
1 tsp rosemary - fresh ; chopped
½ tsp kosher salt
¼ tsp cumin - ground
1 tbsp olive oil - extra virgin for best flavor
For the Pastry:
- 2 sheets puff pastry - store-bought, thawed if frozen
1 large egg - beaten with 1 tbsp water for egg wash
1 tbsp sesame seeds - optional, for garnish
Instructions
- Preheat your oven to 400°F (200°C). Line a baking tray with parchment paper.
- In a small frying pan, heat the olive oil over medium heat. Sauté diced red onion and garlic until translucent and fragrant, about 3–4 minutes. Let cool slightly before mixing with the meat.
- In a large mixing bowl, combine the minced lamb, horopito, sautéed onions and garlic, rosemary, salt, and cumin. Mix thoroughly with your hands to ensure even distribution of seasoning, but don’t overwork or the filling may become tough.
- Unroll the puff pastry sheets on a lightly floured surface. Cut each sheet in half horizontally to create 4 rectangles. Spoon equal amounts of lamb mixture in a line along one side of each rectangle, shaping it into a long sausage shape.
- Brush one edge of the pastry with egg wash, then roll the pastry over the filling, pressing the seam to seal. Place seam-side down on the prepared tray. Repeat with all rolls.
- Brush all rolls with egg wash and sprinkle with sesame seeds, if using. Use a sharp knife to score the tops with 2–3 shallow diagonal cuts each for steam to escape.
- Bake for 40–45 minutes or until the pastry is puffed and deep golden brown. The filling should be sizzling and the internal temperature should read at least 160°F (71°C).
- Cool for 5 minutes before slicing and serving.
Notes
- Horopito can be pungent—adjust quantity for heat preference.
- For a gluten-free version, substitute with gluten-free puff pastry available in specialty stores.
- Add 1/3 cup of freshly grated Pecorino for a cheesy, umami kick.
- To caramelize onions faster, add a pinch of salt and sugar while sautéing.
Nutrition
FAQ
Can I use ground beef or pork instead of lamb?
Yes, both work fine. Ground beef (80/20) gives a richer, fattier result; ground pork is milder and slightly sweeter. Either way, cook to an internal temperature of 160°F (71°C) — same as lamb.
Where do I find horopito, and what can I substitute if I can’t?
Horopito is sold online through New Zealand specialty spice retailers and some gourmet food shops. If you can’t find it, a mix of coarsely ground black pepper with a small pinch of dried chili flakes gets you close — it won’t have the same fruity warmth, but the rolls will still taste good.
How do I know the lamb filling is fully cooked?
Use an instant-read thermometer inserted into the center of a roll — you’re looking for 160°F (71°C). Don’t rely on the pastry color alone; puff pastry browns before the filling is necessarily done.
Can I make these smaller for party portions?
Absolutely — cut the filled pastry logs into 2-inch pieces before baking. Reduce the oven time to around 20-25 minutes and start checking the internal temperature at 18 minutes.
My puff pastry keeps sticking to the bench. What am I doing wrong?
Lightly flour the surface before unrolling, and work quickly. If the pastry warms up and starts sticking, slide it onto a tray and refrigerate for 5 minutes before continuing — cold pastry handles much better.
Try these next
- Chicken Macadamia Sausage Rolls
- Savory Beef Sausage Rolls
- Savory Lebanese Lamb Pastries
- Horopito Pork Stir Fry
