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  • Serves:18
  • Prep Time:30 mins
  • Cook Time:30 mins

Lamb & Rosemary Sausage Rolls

+1 Edgell Peas

Try as you will, but there’s just no beating the taste of homemade sausage rolls. This true blue recipe uses lamb for the filling, and we’ve added extra flavour by including our peas in the mixture. Everyone will be reaching for these first at your next party!


Original recipe by ERIN MADE THIS | 1.1.16


Ingredients

+1 1 CAN (220g) EDGELL GARDEN PEAS

  • 500g lamb mince
  • 1 teaspoon fresh rosemary, chopped
  • 1 clove garlic, crushed
  • ⅓ cup breadcrumbs
  • 1 teaspoon sea salt
  • 1 teaspoon cracked black pepper
  • 2 large eggs
  • 3 sheets puff pastry
  • 2 teaspoons sesame seeds

Method

Preheat the oven to 190°C and line a flat baking tray with baking paper.

ADD DRAINED EDGELL GARDEN PEAS TO A LARGE MIXING BOWL AND LIGHTLY CRUSH WITH A FORK.

Add the mince, garlic, rosemary, breadcrumbs and 1 egg and season to taste, mix until well combined.

Cut each pastry sheet in half, lay some sausage mixture along the edge of the puff pastry sheet and roll to fully encase the meat. Repeat with remaining pastry and mixture. Place seam side down on baking tray.

Beat the egg and brush over each sausage roll then sprinkle with sesame seeds.

Bake for 25-30 minutes.

Tips

Cut each roll into 6 to make party sized sausage rolls.

Sausage rolls can be frozen.

Let's face it, We could all do with more vegies in our meals.

That’s why we started the Edgell +1 Project. We wanted to show just how easy it is to add one extra vegetable to your meals. We scour the web each month to find some of Australia’s favourite recipes, then head to the kitchen to show you how easy it is to add extra vegetables to your meals.

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