These spicy sausage rolls are a perfect combination of lamb mince, green chillies mint and coriander, all wrapped up in a delicious all butter pastry. They are very easy to make and can be frozen before cooking so you can keep a stock of them for quick snacking later on.
Ingredients - makes 8 large or 16 mini rolls
250g lamb mince
4 heaped teaspoons Sambal Hijau
Ready made, pre rolled All butter puff pastry
1 egg, beaten for glazing
Teaspoon of Nigella seeds for decoration
In a bowl combine the lamb mince with the sambal hijau and season well with the salt. Make sure to mix it together well so the sambal is evenly distributed. Cover and allow to marinade for 30 minutes in the fridge.
Bring the pastry out of the fridge and allow to come up to room temperature, about 10 minutes.
Pre-heat the oven to 180c Fan / 200c normal and when ready, assemble the rolls. Lay the pastry out flat on it's grease proof sheet. Split the lamb mince into two halves and work into a long sausage shape. Do this for both sets of mince and place on the pastry.
Use a sharp knife to cut the pastry length ways, leaving enough to fold over the mince. Use a fork to clip the pastry together at the ends, creating a seal.
Brush lightly with the beaten egg, use too much and the pastry will be soggy and not puff up. Sprinkle the Nigella seeds over the top. Repeat for the second piece of lamb. You can use a sharp knife to make either 8 or 16 rolls. Cook what you want and freeze the rest.
Place on a non stick tray in the oven for 18 - 20 minutes, until the lamb is cooked through and the pastry golden. Allow to cool for a few minutes before serving with a small dollop of sambal hijau for those that like it a touch hotter.
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