This is one way to add a bit of finesse to a sausage roll! Perfect for a summers day picnic or on a platter at a buffet; spoon on a little bit of that fresh pea and mint dip to add another dimension of fresh and zingy to your pallet. They work so well and you can of course just eat that tasty sausage roll on its own if you’d prefer. Get picnic prepping or buffet planing and be sure to add this to your list!
Ingredients makes rough 26-30
For lamb rolls
- 375g ready rolled puff pastry
- 500g minced lamb 20% fat
- 2 eggs (1 for binding and 1 for egg wash)
- 1 tsp of flour
- 1 whole onion (diced small)
- 2 cloves of garlic (crushed)
- 2 bay leaves
- 2 sprigs of rosemary (remove stems and finely chop)
- 1 handful of curly leaf parsley (finely chopped)
- 1 tbsp balsamic vinegar
- generous pinch of salt and pepper
For pea and mint dip
- 1 cup of frozen garden peas
- Small handful of mint
- small handful of curly leaf parsley
- half a lemon juice
- 1 small clove of garlic
- 1 tbsp extra virgin olive oil
- salt and pepper to taste
- In a frying pan on a medium heat, sweat down your onion with a little oil and two bay leaves, stirring continually for 2-3 minutes. Turn it down to the lowest heat for 5 minutes. Once the 5 minutes is up, add the balsamic vinegar and stir in well – coating all of the onion.
- Turn the heat back up to a medium to high heat for a few more minutes to burn away a little of that vinegar. Now turn the heat off, remove the bay leaves and stir in your rosemary and parsley. Add the mixture to a bowl to let it cool.
- Get a large mixing bowl and add your mince, egg, flour and the onion mix. Add a generous seasoning of salt and pepper, then using your hands bind the mixture together making sure you get a little bit of that flavour in every part of the lamb.
- Unravel your puff pasty, leaving on the not stick sheet it came with. Roll it out a little further long ways until it is a couple of millimeters thick. Do not roll it out too much as it is pretty much there already.
- Divide your mince mixture in half and roll out so you have two long sausages.
- Cut your pastry down the middle long ways, so that you have two long strips of pastry. Now let’s get rolling. Shape the sausage on the pastry about an inch and a half from the edge as you can see in the photo.Using the non stick sheet that your pastry is on, you can begin to roll it around your lamb and then tuck it a little under.
- Egg wash the rest of the pastry and continue rolling until it has stuck. Do exactly the same for the rest of the lamb. Save the rest of the egg wash for later.
- Carefully place on a tray on the non stick sheet and put in the fridge for half an hour to solid up.
- Preheat the oven to gas mark 6/200°C/400°F.
- Take your long sausage rolls out of the fridge, cut into inch long mini sausage rolls and put on a baking tray lined with baking paper. Egg wash each one and prick a little whole in the top.
- Cook for 20-25 minutes until golden brown.
- Whilst the sausage rolls cook, boil your peas for two minutes, strain and then rinse under cold water until they have cooled down. Add them along with all the dip ingredients to a food processor and blitz well.
- Eat hot or cold!