Minced Lamb and Rosemary Sausage Rolls
These Minced Lamb and Rosemary Sausage Rolls offer a refined twist on the classic British snack. Inspired by rustic countryside kitchens and the heady aroma of wood-fired ovens, this dish elevates the humble sausage roll with savory lamb, earthy rosemary, and a hint of warming spice wrapped in buttery, flaky pastry. Perfect for elegant gatherings or cozy family dinners, they pair tradition with sophistication in every bite.
Equipment
Large mixing bowl
sharp knife
Chopping board
Measuring spoons and cups
baking tray
parchment paper
Pastry brush
Small bowl
Oven
Ingredients
For the Filling:
1 lb ground lamb (minced lamb) - use grass-fed lamb for best flavor
1 small onion - finely chopped
2 cloves garlic - minced
1 tbsp rosemary - fresh, finely chopped, or 1 tsp dried rosemary
½ tsp cumin - ground, adds depth and warmth
¼ tsp ground cinnamon - optional, adds subtle sweetness
1 tsp kosher salt - or to taste
½ tsp ground black pepper - freshly ground
For the Pastry Assembly:
- 1 package puff pastry - thawed if frozen (use all-butter puff pastry for best results)
1 large egg - beaten, for egg wash
1 tbsp milk - to mix with egg wash
1 tbsp sesame seeds - optional, for topping
Instructions
- Preheat your oven to 400°F (200°C) and line a baking tray with parchment paper.
- In a large mixing bowl, combine the minced lamb, chopped onion, garlic, rosemary, cumin, cinnamon, salt, and pepper. Mix until fully incorporated but avoid overmixing to preserve tenderness.
- On a lightly floured surface, roll out the puff pastry into a large rectangle approximately 10x12 inches. Cut the sheet lengthwise in half to form two long strips.
- Divide the lamb filling into two equal parts. Shape each portion into a log down the center of each pastry strip. Fold the pastry over the filling, seam side down, and press to seal. Use a fork to crimp the edges if desired.
- Cut each long roll into 6 equal pieces and place on the prepared baking tray, leaving space between each roll.
- In a small bowl, whisk together the egg and milk. Brush the tops of the rolls with egg wash and sprinkle with sesame seeds if using.
- Bake for 25–30 minutes or until the pastry is puffed and golden brown, and the lamb is cooked through. The internal temperature should reach 160°F (71°C).
- Remove from oven and let cool slightly before serving.
Notes
- For an herby twist, add a teaspoon of chopped mint along with the rosemary.
- If you prefer a leaner option, use ground beef or turkey instead of lamb, though the flavor profile will change.
- To speed up caramelization of the onions, cook them separately over medium heat with a pinch of salt before adding to the mixture.
Nutrition
Calories: 346kcalCarbohydrates: 20gProtein: 10gFat: 25gSaturated Fat: 8gPolyunsaturated Fat: 3gMonounsaturated Fat: 13gTrans Fat: 0.002gCholesterol: 43mgSodium: 325mgPotassium: 134mgFiber: 1gSugar: 1gVitamin A: 32IUVitamin C: 1mgCalcium: 25mgIron: 2mg
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