Lamb and Roast Carrot Sausage Roll Recipe

CategoryDifficultyIntermediate

lamb and roast carrot sausage roll recipe
Yields24 Servings
Total Time1 hr 35 mins

 2 small carrots, peeled and chopped
 2 tbsp olive oil
 1 onion, finely chopped
 2 tsp currants
 1 tbsp red wine vinegar
 600 g coarsely minced lamb
 200 g coarsely minced chicken
 1 cup flat leaf parsley, loosely packed
 ½ cup sourdough bread crumbs
 4 garlic cloves, grated
 2 tsp ground cumin and ground coriander
 1 tsp dried chilli flakes
 1 grated lemon rind
 1 egg, lightly beaten, for egg wash
 2 sheets butter puff pastry (375gm each)
 2 tbsp nigella seeds

1

Combine the carrot and half of the olive oil then spread on an oven tray lined with baking paper. Cover with foil and roast until tender. (30-35min) Remove foil and roast until golden brown (8-10min) then let cool. Once cooled process in a blender and set aside.

2

Saute onion in the remaining olive oil over a medium heat until translucent. (6-7min). Set aside

3

Place currants in a small bowl with vinegar and 1 tbsp water and let soak until plump (15min), then drain.

4

Combine lamb, chicken, parsley, breadcrumbs, garlic, spices, lemon rind, egg, carrot, onion and currants in a bowl and mix well.

5

Preheat oven to 180c, Roll each pastry sheet on a lightly floured surface to a 3mm-thick rectangle. Form a 2.5cm-thick cylinder of lamb mixture on long edge of each sheet of pastry 1.5cm from the edge, brush pastry with egg wash, then roll to enclose, press to seal and trim at seam. Transfer to a tray, refrigerate to chill and firm (30 minutes), then trim ends and cut each roll into 5cm lengths.

6

Place on oven trays lined with baking paper, score tops with a sharp knife, brush with egg wash, scatter with nigella seeds and bake until golden and cooked through (25-30min).


Ingredients

 2 small carrots, peeled and chopped
 2 tbsp olive oil
 1 onion, finely chopped
 2 tsp currants
 1 tbsp red wine vinegar
 600 g coarsely minced lamb
 200 g coarsely minced chicken
 1 cup flat leaf parsley, loosely packed
 ½ cup sourdough bread crumbs
 4 garlic cloves, grated
 2 tsp ground cumin and ground coriander
 1 tsp dried chilli flakes
 1 grated lemon rind
 1 egg, lightly beaten, for egg wash
 2 sheets butter puff pastry (375gm each)
 2 tbsp nigella seeds

Directions

1

Combine the carrot and half of the olive oil then spread on an oven tray lined with baking paper. Cover with foil and roast until tender. (30-35min) Remove foil and roast until golden brown (8-10min) then let cool. Once cooled process in a blender and set aside.

2

Saute onion in the remaining olive oil over a medium heat until translucent. (6-7min). Set aside

3

Place currants in a small bowl with vinegar and 1 tbsp water and let soak until plump (15min), then drain.

4

Combine lamb, chicken, parsley, breadcrumbs, garlic, spices, lemon rind, egg, carrot, onion and currants in a bowl and mix well.

5

Preheat oven to 180c, Roll each pastry sheet on a lightly floured surface to a 3mm-thick rectangle. Form a 2.5cm-thick cylinder of lamb mixture on long edge of each sheet of pastry 1.5cm from the edge, brush pastry with egg wash, then roll to enclose, press to seal and trim at seam. Transfer to a tray, refrigerate to chill and firm (30 minutes), then trim ends and cut each roll into 5cm lengths.

6

Place on oven trays lined with baking paper, score tops with a sharp knife, brush with egg wash, scatter with nigella seeds and bake until golden and cooked through (25-30min).

Lamb and Roast Carrot Sausage Roll Recipe

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