Spicy Lamb and Butternut Pumpkin Sausage Rolls
Craving a snack that's both lip-smackingly good and easy to make? Look no further! Unleash your inner foodie with my Spicy Lamb and Butternut Pumpkin Sausage Rolls.
Ingredients
- 500 g minced lamb (1.1 pounds)
- 250 g butternut pumpkin (9 oz) grated See Note 1
- 1 large brown onion finely chopped
- 3 tsp minced garlic
- ½ tbsp dried rosemary
- ½ tbsp dried thyme
- 100 g feta cheese (3.5 oz) crumbled
- ½ tsp ground nutmeg
- 1 tsp chilli flakes (add an extra tsp if you want it spicier)
- salt & black pepper to taste
- 2 puff pastry sheets thawed if frozen
- 1 egg beaten for egg wash
- black and white sesame seeds for sprinkling (optional)
Instructions
- Preheat your oven to 200°C (about 390°F).
- In a large bowl, combine the ground lamb, grated pumpkin, chopped onion, minced garlic, chopped rosemary, chopped thyme, crumbled feta cheese, ground nutmeg, chilli flakes (if using), and salt and pepper. Use your hands to mix together until well combined.
- Lay out your puff pastry sheets on a clean surface. Divide the lamb and pumpkin mixture into two, shaping each half into a log along one edge of the pastry sheet.
- Roll the pastry sheet tightly around the filling, brushing the far edge of the pastry with the beaten egg to help seal it. Repeat with the second pastry sheet and the remaining filling.
- Cut each roll into your desired size (typically 5-6 pieces per roll). Arrange the sausage rolls on a baking tray lined with baking paper. Make sure to leave space between them to allow for expansion during baking.
- Brush the pastry with the remaining beaten egg, then sprinkle with black and white sesame seeds if you like.
- Bake in the oven for 25-30 minutes or until the pastry is golden brown and the filling is cooked through.
- Allow to cool slightly before serving. Enjoy your homemade Lamb and Pumpkin Sausage Rolls!
Notes
Note 1: Butternut squash, also known as butternut pumpkin in Australia, is an excellent choice due to its sweet, slightly nutty taste, and it maintains a good texture when cooked. It's easily available in most grocery stores.
Another good option is the Kent pumpkin, also known as Jap (Japanese) pumpkin. It's a favourite in Australia due to its rich, sweet flavour.
Queensland Blue pumpkin can also be used; it has a mild and slightly sweet flavour, but it might be a little harder than the others when cooked.