lamb-sausage-rolls-georgia-barnes

Lamb, Pumpkin + Mint Sausage Rolls with Hidden Haloumi

Makes 30 party sized sausage rolls

  • 500g lamb mince
  • 2 stalks celery, finely chopped
  • 1 brown onion, finely chopped
  • 2 cloves garlic, crushed
  • 220g pumpkin, grated
  • ¼ cup fresh mint, roughly chopped
  • 1 heaped tbs hulled tahini
  • 1 free range egg
  • Salt and pepper
  • 3 sheets butter puff pastry
  • 250g haloumi, cut into strips
  • Egg wash
  • Pepitas
  • Salt flakes
  • ½ cup natural Greek Yoghurt
  1. Preheat oven to 180oC fan forced. Line a baking tray with baking paper. 
  2. Place lamb, celery, onion, garlic, pumpkin, mint, tahini and egg in a large bowl and mix well to combine. Season well with salt and pepper. 
  3. Place lamb filling horizontally along puff pastry. Place pieces of haloumi along the filling. Roll pastry over halfway, stick pastry down using a little egg wash. Use a sharp knife to cut. Repeat on second half of pastry. Repeat with remaining sheets of pastry and filling.
  4. Place sausage rolls on baking tray. Use a sharp knife to slice through pastry to separate serves.
  5. Brush with egg wash. Sprinkle with pepitas and salt flakes.
  6. Place in oven and cook for 45 minutes. 
  7. Serve hot with Greek yoghurt.