These Lamb and Rosemary Sausage Rolls are delicious! They’re easy to make, and the recipe can be easily modified so you can switch the meat up, and take out the peas and add carrots instead.
I ate these fresh out of the oven, but I’m sure they’ll also be good the next day.
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2 tablespoons olive oil
1 chopped medium brown onion
2 crushed garlic cloves
500g lean lamb mince
2 tablespoons instant gravy powder
2 teaspoons Nando’s Peri Peri Mild Sauce
1 tablespoon tomato sauce
1/2 cup frozen peas
1 tablespoon chopped fresh rosemary
4 sheets thawed frozen puff pastry
1 lightly beaten egg
Sesame seeds to decorate
Heat oil in a non-stick frying pan over medium high heat. Cook onion and garlic for three minutes or until onion is soft. Add mince. Cook stirring for 8 minutes or until browned breaking up mince with a wooden spoon during cooking.
Add gravy powder, Worcestershire sauce and barbecue sauce. Reduce heat to low. Simmer, covered for 15 minutes or until sauce has thickened. Remove from heat. Stir in peas and rosemary. Cool.
Preheat oven to 200°C (180°C fan). Grease 2 large baking trays. Cut each pastry sheet into four squares. Spoon two tablespoons mince mixture on to one half of one pastry square.
Brush edge with egg. Fold over one side to enclose filling. Press edges with a fork. Place on to prepared tray. Repeat. Sprinkle with poppy seeds. Bake for 18 to 20 minutes or until golden. Serve.