Australia Day is coming up next week and I wanted to make something you could make for your party that everyone will love. And whats more Australian than a sausage roll??
I made these with lamb mince as lamb in Australia is amazing, then I added some flavours that compliment lamb well like red onions, fresh rosemary, garlic and blackcurrant balsamic vinegar, and I added an extra sprinkling of sea salt on top just before baking.
Most people think meat pies are super Australian but for me its sausage rolls. I remember the first time I had a sausage roll I was at a local football game with my Pop watching my cousins play football. I loved it meat encased in crispy flaky puff pastry with lots of tomato sauce, when you’re a kid tomato sauce goes on everything or at least it did for me 🙂
You can see nothing has changed, these sausage rolls are great with tomato or barbecue sauce but the kid in me always has to have tomato sauce with pies or sausage rolls it a match made in heaven!
Lamb and Rosemary Sausage Rolls
3 sheets puff pastry, thawed
500g lamb mince
2 medium red onions, diced
2 cloves of garlic
1 Tablespoon blackcurrant balsamic vinegar
1 sprig of fresh rosemary, finely chopped
1 cup bread crumbs
1 teaspoon salt and pepper
Preheat oven to 200 degrees.
Combine mince, red onion, garlic, balsamic, rosemary, bread crumbs, 1 egg and salt and pepper in a bowl and mix well.
Cut pastry sheets in half lengthways. Divide mince mixture into 6 portions and form into a sausage shape and spread onto pastry, ensure the meat runs the whole length of the pastry sheet.
Whisk remaining egg and brush pastry sides with egg, then roll up the pastry to encase the meat,
Cut each roll in half and place onto trays. Brush the tops of the rolls with egg and sprinkle with sea salt flakes.
Bake the sausage rolls for 20 minutes, you may need rotate pans after 10 minutes. Lower the oven to 18o degrees and bake 10 more minutes.
Allow to cool for 10 minutes and enjoy!