Aren’t sausage rolls just the perfect party or picnic food?! I’m not talking about the dubious, slightly flabby ones you can buy in Greggs (although I have to admit I have been partial to one or two of those the morning after a heavy night!), but ones fresh from the oven. A really meat filling, full of flavour, with crispy pastry that’s as buttery as it is flaky.
These are just that bit more special. Instead of the more traditional pork filling I’ve used lamb mince, which I’ve spiced up with harissa. I’ve added other spices, plus some lemon zest to add some freshness. The lamb mince is bulked out with an egg and some breadcrumbs, as the true sausage roll isn’t *too* meaty. This keeps the filling nice and moist too. Now, W likes these hot and fresh from the oven, whilst I’m a fan of them cold the next day. Either way, they’re gorgeous with a salad on the side, and also alongside a soup. I can imagine they’d be perfect next to a tomato soup, damn you allergy!
These Spicy Lamb Sausage Rolls are just wonderful – comforting pastry combined with chilli heat. I know they will be featuring in many of our picnics this summer!
Recipe – makes 8 large sausage rolls, inspired by a Waitrose recipe
- 1 tbsp oil
- 1 medium onion, finely diced
- 1 garlic clove, crushed
- 1 tsp cumin seeds
- 1 tsp fennel seeds
- 2 tbsp harissa paste (I use this one, it’s super spicy!)
- 1 regular pack of lamb mince, I used around 400g
- 1 lemon, zest only
- ½ tsp salt
- 1 slice fresh bread, blitzed into breadcrumbs (around 40g worth)
- 2 medium eggs
- 1 sheet of ready-rolled pastry
- Seeds – I used a mix of sesame and poppy – for scattering over the top
First off, fry the onion along with the fennel and cumin seeds in a little oil until soft, around 5 minutes. Add the garlic and the harissa and continue to fry for another few minutes. Allow to cool completely, before mixing together with the lamb mince, lemon zest, breadcrumbs, one of the eggs and some seasoning. You’ll need to get your hands dirty to make sure the mix is full combined.
Cut the pastry in half lengthways (so you have two long strips). Form the meat mixture into two long ‘sausages’ along the middle of each piece of pastry. Brush along one edge with pastry, then roll the other edge over the top of the meat and seal together – repeat with the other piece of pastry. Slice each roll into four, then brush with plenty of beaten egg, sprinkle with seeds and bake at 200C for around 25 minutes, or until golden and crispy.
These are delicious both warm and cold – perfect for an early summer picnic! Or an indoor picnic (as in these photos) if the British weather decides to be a tad wetter than ideal!
What picnic food are you partial to?