Lamb & Feta Sausage Rolls

Lamb sausage rolls with pops of feta and rosemary suitable for lunch or picnic with friends.

Sausage rolls are pretty infamous when you think of classic Australian foods. They're truly a favourite, sitting alongside the beef pie, cheddarmite scroll and pink iced finger bun at your local bakery. I gravitate toward homemade sausage rolls as an option for barbecues or picnics as they're almost always a crowd favourite and can be enjoyed hot or cold. While a simple beef version is perfectly acceptable, I though, why not try a different combo of flavours? And here we are.

As of right now, Queensland is relatively back to normal in regards to COVID-19 restrictions, so catching up with friends and family in small groups is still allowed here. These sausage rolls are what I plan on contributing to the next gathering.

Lamb mince is very easily purchased at your local butcher or supermarket. For this recipe, you don't want to choose very lean mince; a little fat will boost the moistness and flavour of the meat and help it stick together. I've added panko breadcrumbs to this recipe. While you could substitute regular breadcrumbs, I find that panko will help the sausage rolls stay moist.

Lamb & Feta Sausage Rolls

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Lamb sausage rolls with pops of feta and rosemary suitable for lunch or picnic with friends.

• Author: Andrea
• Prep Time: 10 mins
• Cook Time: 30 mins
• Total Time: 40 mins
• Yield: 24 rolls 1x
• Category: Savoury
• Cuisine: Lunch

Ingredients

Scale 1x2x3x

• 500g lamb mince
• ½ medium brown onion
• 1 clove garlic
• 1 tbsp rosemary leaves plus extra for topping
• 100g feta
• 1 egg
• ¾ cup panko breadcrumbs
• ½ tsp salt
• ½ tsp black pepper
• 3 squares puff pastry, defrosted
• 1 egg for egg wash

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Instructions

1. Preheat oven to 180°C. Line two baking trays.
2. Add lamb mince to a large bowl. Finely dice onion, mince garlic and finely chop rosemary leaves. Add this to mince.
3. Crumble in feta so no large chunks remain, add egg, breadcrumbs and seasonings. I like to use my hands to squeeze all of the ingredients together to mix. Do this until mince becomes sticky in texture, approximately five minutes.
4. Cut each square of puff pastry in half. Divide mince into six portions. Take one portion and mould into a log along pastry. Roll up pastry so that the seam is at the bottom. Divide each log in to four parts and place on prepared baking tray. Repeat with remaining mince.
5. Lightly whisk remaining egg for egg wash. Swipe across each roll and dust with remaining rosemary. Bake for 30 minutes until golden brown. Serve warm.

Notes

• Fresh or dried rosemary can be used for this recipe. Personally I used fresh for the mince mixture and dried to sprinkle on top

Looking for more picnic ideas? Try my tuna puffs or spinach, artichoke and ricotta pie.