These are lamb sausage rolls made with ground lamb, puha (a bitter native New Zealand green), cumin, and coriander, all wrapped in puff pastry and baked until golden. They come together in under an hour and make a solid batch — four pastry logs that you cut into pieces after baking. The real reason to make them: they reheat well, they travel well, and a single batch covers snacks or lunches for several days without any extra effort.
Why this recipe works
Two things actually matter here. First, the lamb-to-green ratio keeps the filling from getting soggy. Puha releases moisture as it cooks, and because you’re using a full cup of finely chopped leaves against 500g of ground lamb, there’s enough protein mass to absorb it without the pastry going wet underneath. Second, sealing the seam with egg wash and placing the rolls seam-side down before baking locks the filling in during the initial oven spring. Puff pastry expands fast at 200°C — if the seam isn’t pressed and weighted down, it opens and the filling leaks out onto the tray. Both steps are simple, but skipping either one is where these rolls usually go wrong.
Make-ahead notes
You can assemble the uncut rolls up to 24 hours ahead, wrap them tightly in plastic wrap, and refrigerate them unbaked — just add the egg wash right before they go in the oven. Baked rolls keep in an airtight container in the fridge for up to 4 days. To reheat, use an oven or toaster oven at 180°C (350°F) for 8–10 minutes; this brings the pastry back to crisp. A microwave works in a pinch but the pastry softens and stays soft, so use it only if you don’t care about texture. For freezing, freeze the rolls after baking and cutting, in a single layer first, then transfer to a bag once solid. They’ll keep for up to 2 months. Reheat from frozen at 180°C for 15–18 minutes. Skip the garnish — not worth the extra dish.
Troubleshooting
- Pastry is soggy on the bottom: The tray was likely not hot enough or the parchment trapped steam. Try preheating the baking tray in the oven before placing the rolls on it — the immediate contact heat helps the base crisp up from the start.
- Filling falls out when cutting: The rolls weren’t cooled long enough before slicing. Let them rest at least 5 minutes off the tray; the filling firms up as the lamb fat sets slightly.
- Pastry splits along the top before it browns: The pastry was too warm when you assembled the rolls. If your kitchen is warm, refrigerate the assembled rolls for 15 minutes before baking so the butter layers in the pastry stay cold and puff evenly.
- Filling tastes flat after baking: Ground lamb needs assertive seasoning before cooking because fat mutes salt at high heat. Season the raw mixture, then pinch off a small piece, cook it in a dry pan for 30 seconds, and taste it before you roll — adjust salt, cumin, or coriander at that point rather than after baking.
- Puha is unavailable and the substitute turns watery: Spinach has a much higher water content than puha or kale. If using spinach, wilt it first in a dry pan, squeeze out as much liquid as possible, then chop and add it to the lamb mixture. Skipping this step is the main reason spinach-substituted rolls go soggy.
Minced Lamb and Puha Sausage Rolls
Ingredients
- 1 cup puha leaves - finely chopped, washed thoroughly
2 teaspoons cumin
- 2 sheets puff pastry - thawed
Instructions
- Preheat your oven to 200°C (392°F).
- In a large bowl, combine the minced lamb, puha, onion, garlic, cumin, and coriander. Mix until all ingredients are thoroughly combined. Season generously with salt and freshly ground black pepper.
- On a floured surface, roll out the puff pastry sheets to ensure they are even. Cut each pastry sheet in half to create four rectangles.
- Divide the lamb mixture evenly across each rectangle and shape it into a long roll down the center of each pastry strip. Roll the pastry over the filling and brush the edge with beaten egg to seal.
- Place the rolls seam-side down on a baking sheet lined with parchment paper. Brush the tops with the remaining beaten egg for a golden finish.
- Bake in the preheated oven for 20-25 minutes or until the pastry is puffed and golden brown.
- Allow to cool slightly before cutting each roll into 4-6 pieces. Serve warm.
Notes
Nutrition
Common questions
Can I use lamb mince that’s been frozen and thawed?
Yes, thawed ground lamb works fine here. Pat it dry with paper towels before mixing — thawed mince often has extra surface moisture that can make the filling looser than you want.
How do I know the lamb filling is cooked through?
Ground lamb needs to reach an internal temperature of 160°F (71°C). At 200°C oven temperature for 20–25 minutes, rolls of this size will hit that easily, but if your rolls are thicker than usual, use an instant-read thermometer inserted into the center of the filling to confirm.
Can I make these smaller for a party platter?
Yes — instead of cutting each log into 4–6 pieces after baking, cut the raw pastry strips into thirds before filling and rolling, which gives you shorter individual rolls that bake in about 18 minutes. Reduce the filling in each piece proportionally so the pastry can still seal cleanly.
Try these next
- Gourmet Lamb Sausage Rolls
- Savory Lebanese Lamb Pastries
- Kiwi Pork Pūhā Stir Fry
- Chicken Macadamia Sausage Rolls
