Minced Lamb and Kumara Sausage Rolls
These hearty and flavorful Minced Lamb and Kumara Sausage Rolls are a gourmet twist on the classic savory pastry. Inspired by New Zealand cuisine, they fuse the rich, earthy taste of minced lamb with the sweet undertones of kumara (a variety of sweet potato). Wrapped in golden puff pastry and baked to crispy perfection, these rolls are ideal for comforting dinners, party snacks, or upscale lunch offerings. Perfectly balanced with aromatic spices and a tender texture, they’re as satisfying as they are unique.
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
Calories: 773kcalCarbohydrates: 51gProtein: 22gFat: 53gSaturated Fat: 17gPolyunsaturated Fat: 6gMonounsaturated Fat: 27gTrans Fat: 0.003gCholesterol: 119mgSodium: 730mgPotassium: 376mgFiber: 3gSugar: 3gVitamin A: 3356IUVitamin C: 4mgCalcium: 69mgIron: 4mg
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