3 Tbsp Cobram Estate Extra Virgin Olive Oil Classic Flavour
1 red onion, finely chopped
1 carrot, coarsely grated
500g lamb mince
¾ cup panko breadcrumbs
2 Tbsp tomato paste
2 Tbsp thick mint sauce
¼ cup roasted salted macadamias, finely chopped
Sea-salt flakes and freshly ground black pepper, to season
2 ½ sheets frozen store-bought puff pastry, partially thawed
1 egg, lightly beaten
3 tsp sesame seeds
Tomato sauce, to serve
Preheat oven to 200°C fan-forced (220°C conventional). Line 2 oven trays with baking paper. Heat oil in a large frying pan over a medium heat. Add onion and carrot and cook, stirring occasionally, for 5 minutes or until onion is soft. Set aside for 5 minutes to cool.
Put mince in a large bowl. Stir in cooled onion and carrot mixture, breadcrumbs, tomato paste, mint sauce and chopped macadamias. Season.
Put pastry on a clean surface. Cut whole sheets in half to create rectangles. Put mince mixture in a large zip-lock bag and snip a 5cm opening from one corner, or divide it into 5 and roll into logs the length of the long edge of pastry. Pipe or place mince mixture down one long edge of each pastry rectangle.
Brush opposite edge with egg. Roll up firmly to enclose filling. Repeat with remaining mince mixture, pastry and egg, reserving a little egg.
Put sausage rolls on prepared trays, seam side down. Brush sausage rolls with remaining egg, scatter over sesame seeds.
Cut 3 slits in top of each roll to create 4 portions. Bake sausage rolls for 30-35 minutes or until puffed, deep golden brown and cooked through. Slice into pieces and serve with tomato sauce.
How to freeze sausage rolls
At the end of step 4, cut each roll into 4 and put on an oven tray. Cover with plastic wrap, freeze for 6 hours, transfer to an airtight container and freeze until ready to cook. Bake following recipe, adding an extra 10 minutes cooking time.
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