Greek lamb sausage rolls
A healthy twist on the family favourite
Serves
4 - 6
Prep Time
20 mins
Cook Time
40 mins
There aren’t many of us who don’t enjoy scoffing a sausage roll every now and then – but the ingredients list on the frozen ones at the supermarket can sometimes be a little scary. Not ideal for a family meal – which is why this recipe is full of healthy ingredients like capsicum, spinach, and New Zealand lamb mince. Simple to make at home and you know exactly what’s going in them – just add veggies or a side salad and you’ve got a meal.
There aren’t many of us who don’t enjoy scoffing a sausage roll every now and then – but the ingredients list on the frozen ones at the supermarket can sometimes be a little scary. Not ideal for a family meal – which is why this recipe is full of healthy ingredients like capsicum, spinach, and New Zealand lamb mince. Simple to make at home and you know exactly what’s going in them – just add veggies or a side salad and you’ve got a meal.
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ShareIngredients
500g Quality Mark lamb mince
1 onioni
finely chopped4 garlic cloves
crushed1 red capsicumi
roasted and chopped2 cups spinach
chopped1 ½ Tbsp fresh oregano leavesi
2 tsp ground cumin
1 tsp paprika
juice and grated zest of 1 lemon
½ cup couscousi
cooked according to packet instructions1 Tbsp tomato paste
100g feta cheese
crumbled1 egg
lightly beaten½ tsp chilli flakes
3 sheets puff pastryi
1 egg
beaten with 1 tbsp milk1 tsp poppy seeds
2 tsp sesame seeds
Method
Preheat the oven to 170°C fan bake (190°C conventional) and line a tray with baking paper.
Heat a little oil in a frying pan over a medium heat, add the onion and cook for 5 minutes until soft.
Add the garlic, capsicum, spinach, oregano, cumin, paprika, lemon zest and juice, and cook for another few minutes, or until most of the moisture has evaporated.
Cool slightly then add to a mixing bowl with the lamb mince, couscous, tomato paste, feta, egg and chilli (if using) and season.
Mix gently with clean hands until just combined.
Arrange one third of the mince filling in a neat log down the middle lengthways of one of the pre-rolled pastry sheets.
Fold up both sides of the pastry snugly to meet on top, trim with 2cm overlap, and brush egg wash on both parts where the pastry joins up. Press to seal.
Cut the rolls into thirds or quarters with a sharp knife and place seam-side down on the baking tray, a few centimetres apart.
Brush the rolls all over with the egg wash, and prick the tops a few times with a fork to let the steam escape during cooking. Sprinkle with seeds.
Bake in the lower half of the oven for 40 minutes until the pastry is dark golden brown and puffy.
Serve with a salad and a dollop of tomato relish or chutney.
Nutrition Information per Serving (334g)
This nutrition analysis is based on 6 serves and is for the sausage rolls only.
