These sausage rolls swap the usual pork filling for ground lamb mixed with grated kumara (orange sweet potato), cumin, coriander, and a little cinnamon, all wrapped in puff pastry and baked until golden. The filling comes together in one pan, and the rolls are assembled and in the oven in about 30 minutes. That’s the real reason to make them on a busy night.
Why this recipe works
Two things make this recipe reliable. First, cooking the lamb in a skillet before it goes into the pastry drives off excess moisture and fat — wet filling is the main reason sausage rolls turn soggy, so this step matters. Second, raw grated kumara is stirred in after cooking, not before. It stays slightly firm through the bake, which keeps the filling from turning dense or pasty. The breadcrumbs and egg bind everything without making it heavy, and the spice quantities are modest enough that the lamb flavor still comes through clearly.
What can go wrong
- Pastry tears during rolling: If your puff pastry is still cold and stiff from the fridge, it cracks when you fold it. Let it sit at room temperature for 10 minutes before you start — it should be pliable but not warm.
- Filling slides out of the seam: This happens when the seam is placed on top during baking. Always rest the rolls seam-side down on the parchment so the weight of the pastry holds it shut.
- Undercooked lamb in the center: Ground lamb must reach 160°F (71°C) internally. Because the filling is pre-cooked in the skillet, this is mainly a risk if you pack the logs too thick. Keep each log no wider than about 1.5 inches so heat reaches the center before the pastry over-browns.
- Kumara makes the filling too wet: Some kumara varieties hold more water. If the mixture looks loose after combining, add breadcrumbs one tablespoon at a time until it holds its shape when pressed — skip the extra parsley garnish on the filling at this point, it adds nothing and just adds more moisture.
- Pale, soft pastry on the bottom: A cold baking sheet slows the base from crisping. Put the empty sheet in the oven while it preheats, then slide the parchment onto the hot pan — the base will brown properly.
Leftovers and meal prep
Baked rolls keep in the fridge for up to 3 days in an airtight container. Reheat them in a 375°F (190°C) oven for 8–10 minutes to bring the pastry back to crisp — the microwave works in a pinch but the pastry goes soft. For freezing, you have two options: freeze the unbaked assembled rolls on a tray until solid, then transfer to a bag and bake from frozen at 400°F (200°C) for about 45 minutes; or freeze already-baked rolls and reheat from frozen at 375°F (190°C) for 15–18 minutes. Both methods work well, but unbaked rolls come out slightly crisper. Either way, label with the date and use within 2 months.
Minced Lamb and Kumara Sausage Rolls
Equipment
Ingredients
For the Filling:
1 tablespoon olive oil - extra virgin for richness
1 medium yellow onion - finely diced
2 cloves garlic - minced
1 pound ground lamb (minced lamb) - preferably grass-fed
1 teaspoon cumin - ground
½ teaspoon ground coriander
¼ teaspoon ground cinnamon- 1 cup kumara - grated, peeled and raw; use orange sweet potato if unavailable
½ cup breadcrumbs - fresh or panko
1 large egg - lightly beaten
2 tablespoons parsley - fresh, chopped
For the Pastry & Assembly:
- 2 sheets puff pastry - thawed if frozen
1 piece egg yolk - for egg wash
1 tablespoon milk - for egg wash
1 teaspoon sea salt - or to taste- ¼ teaspoon black pepper - freshly cracked
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Heat olive oil in a skillet over medium heat. Add diced onion and sauté for 5–7 minutes, or until translucent and lightly golden. Add minced garlic and cook for another 1 minute until fragrant.
- Add minced lamb to the skillet. Cook thoroughly for 6–8 minutes, breaking it up with a wooden spoon until browned and cooked through. Drain off excess fat, if any.
- Stir in ground cumin, coriander, cinnamon, sea salt, and pepper. Mix well to coat the lamb evenly. Set aside to cool slightly.
- Transfer lamb mixture to a large bowl. Add grated kumara, breadcrumbs, beaten egg, and chopped parsley. Mix until well combined. If mixture feels too wet, add a few more breadcrumbs.
- Place a puff pastry sheet on a flat surface. Cut it in half lengthwise. Place a log of lamb mixture down the center of each half, shaping it with your hands into a tight sausage shape.
- Fold pastry over the filling and seal edge by pressing down with a fork. Brush rolls with egg wash (egg yolk mixed with milk). Use a sharp knife to cut each into 3 equal pieces.
- Place rolls seam-side down on prepared tray. Bake for 30–35 minutes or until pastry is puffed and golden brown.
- Let rest 5 minutes before serving warm.
Notes
- To enhance flavor, add a pinch of smoked paprika or a teaspoon of harissa paste to the lamb mixture.
- For a gluten-free version, use gluten-free puff pastry and breadcrumbs.
- Kumara can be replaced with regular sweet potato, but avoid overcooking during sautéing to retain moisture.
Nutrition
Common questions
Can I use regular sweet potato instead of kumara?
Yes — orange-fleshed sweet potato is the closest substitute and works well in the same quantity. Kumara tends to be slightly drier and less sweet than some American sweet potato varieties, so if your sweet potato seems very moist, squeeze the grated flesh lightly in a paper towel before adding it to the lamb mixture.
Can I assemble these rolls the night before and bake them the next day?
Yes, and it actually saves time on the day. Assemble the rolls, place them on the lined baking sheet, cover loosely with plastic wrap, and refrigerate overnight. Pull them out while the oven preheats and add 3–5 minutes to the bake time since they’re starting cold.
How do I know when the rolls are fully cooked through?
The pastry should be deep golden brown and the internal temperature of the filling should read 160°F (71°C) on an instant-read thermometer inserted into the center of a roll from the end. At 400°F (200°C), this typically takes 30–35 minutes, but oven temperatures vary, so check at 30 minutes.
If you liked this one
- Gourmet Lamb Sausage Rolls
- Savory Australian Pork Rolls
- Kumara Beef Hash Cakes
- Spiced Lamb Curry Scrolls
