Dee-Licious Christmas with Dee - Episode 1; Spiced Sausage Roll
A great entree on Christmas Day and very easy to make.
SAUSAGE ROLL SERVED WITH TOMATO CHUTNEY
500g Lamb Mince
1 Large red onion finely chopped
2 minced garlic cloves
2 tbsp Tomato Paste or Sauce
15g Coriander leaves finely chopped
1 tbsp chilli flakes
1 tsp ground coriander
1 tsp ground cumin
1 tsp finely chopped Rosemary
1 tsp smoked paprika
1 tsp garlic powder
2 green chillies finely chopped
1 tbsp Fennel seeds
3-4 Puff Pastry Sheets
Salt to taste / Sea salt flakes to sprinkle
Place the Lamb mince, onion, garlic, tomato paste or sauce,
spices, herbs, breadcrumbs, 1 egg, and salt in a large bowl, mix well to
combine. Refrigerate for minimum 3 hours to develop the flavours. Preferably
overnight will be good.
Preheat the oven to 180-degree Celsius fan forced, line a
rectangular shallow baking tray with baking paper.
Beat the remaining egg lightly. Fill a large piping bag with lamb
mixture. Fill a large piping bag with lamb mixture. Cut the pastry in half,
pipe the lamb mixture down one long edge of the pastry. Brush the opposite side
of the pastry with a beaten egg and roll tightly to close the sausage roll.
Repeat the process with remaining pastry and lamb mixture.
Score the pastry at ½ cm intervals, brush the sausage rolls with a
beaten egg, then cut each roll into 4 pieces.
Sprinkle the sausage rolls with sea salt flakes and fennel seeds.
Gently place the sausage rolls onto the oven tray and bake for
about 25-30 minutes or until golden brown and cooked through.
Serve warm with tomato chutney.