- 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
+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
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.
Cut each roll into 6 to make party sized sausage rolls.
Sausage rolls can be frozen.