Mint and chilli lamb sausage rolls

with tzatziki

  • ½ cup (35g) panko (Japanese) breadcrumbs
  • ¼ cup (60ml) milk
  • 500g lamb mince
  • 3 teaspoons dried mint, plus extra for sprinkling
  • 1 teaspoon finely grated lemon rind
  • ¼ teaspoon dried chilli flakes
  • 1 egg yolk
  • 1 teaspoon sea salt flakes, plus extra for sprinkling
  • ½ teaspoon cracked black pepper
  • 1½ sheets frozen puff pastry, thawed
  • 1 egg, lightly beaten
  • store-bought tzatziki, to serve
  1. Preheat oven to 200°C (400°F). Place the breadcrumbs and milk in a large bowl and mix to combine. Set aside for 5 minutes. Add the lamb, mint, lemon, chilli, egg yolk, salt and pepper and mix to combine. 
  2. Cut the pastry into 3 x 12cm x 25cm rectangles. Divide the mince mixture between the pastry sheets and roll to enclose. Cut each roll into quarters and place, seam-side down, on a large baking tray lined with non-stick baking paper. 
  3. Brush each with the beaten egg and sprinkle with the extra mint and salt. Bake for 25–28 minutes or until the pastry is puffed and golden and the mince is cooked through. Serve with the tzatziki. Makes 12. 
RATE THIS RECIPE:
Reader ratings (0)

There are no comments for this entry yet.

YOU MIGHT ALSO LIKE

JOIN OUR NEWSLETTER

SIGN UP WITH YOUR EMAIL BELOW:

REGISTER

join the club

Become a member of donnahay.com and receive VIP offers, behind-the-scenes previews and exclusive content direct to your inbox