Lamb and Feta sausage rolls

We were thinking about the many ways to use our Persian Feta Herb Blend, and decided that homemade lamb and feta sausage rolls sounded interesting. However, as the pastry is very important to the success of a good sausage roll, lets go over a few important points.

What is butter puff pastry?

I don’t teach how to make puff pastry in these evening dinner classes because they wouldn’t be quick evening meals, would they?  I do, however, tell my students to find Butter Puff.  Yep, puff pastry that’s made with butter rather than shortening.  Butter puff is so much nicer than the cheaper version, and hey it’s not that expensive to go for the real deal.  It can’t be found in all (Australian) supermarkets, but its seeking out. Oh, and don’t buy the cheaper no-name cheaper varieties, as the difference is only cents.

Lets make some sausage rolls

My preference is to make more than is needed, and freeze the rest.  I stock up the freezer with all sorts of goodies that can just be baked-off when required.  Sometimes you just don’t want to be baking, while everyone else is involved in another fun activity.

Lamb and Feta Sausage Rolls

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becs-table.com.au

If you think most sausage roll recipes are boring, you need to try these with Lamb and Feta. Good enough for "bring a plate" and easy to make.

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Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Difficulty Easy

Course Brunch, Lunch, Snack

Cuisine British

Servings 12

Method Conventional

Cook ModePrevent your screen from going dark

Ingredients

  

1x2x3x

• 500 g Lamb mince
• 2 tsp Bec’s Herb Blend Persian feta blend
• 1/2 tsp Flaked Sea Salt remember the feta is salty so don’t overdo it
• 180 g Feta Cheese crumbled (Or use my Persian Feta here)
• 2 slices Bread (any variety you like) crumbled
• 60 g Pack of baby spinach chopped fine
• For the pastry
• 1 egg
• 1 3 pack puff pastry Butter puff is best

Instructions

 

• Set your oven to 180c Use a cookie sheet or a flat baking tray with no sides.  Using a tray with no sides is best, so the air can circulate better. Line the tray if you’re not using a good quality non-stick pan.   In the photo, I’ve used a tray that came with my oven.  In the cooking school, I’d use our USA Cookie Sheets, no need to line those. 
  
• Add all the ingredients except for the egg and pastry to a mixing bowl and mix well to combine.
• Add the egg with around a tablespoon of water to a small dish and whisk together with a fork
• Lay out your puff pastry and slice straight down the centre with a knife, so you have two long strips.
• Lay your lamb/feta mix down the centre of each strip then brush down the middle (cut area) with your eggwash
• Fold over the outer edge of pastry onto the brushed eggwash centre and press into position.
• Using a small pair of scissors snip cuts along the top to let the pastry vent. Brush with egg wash and if you like you can sprinkle something on top. I used black sesame seeds but you could use the herb blend, plain sesame seeds, poppy seeds oh I’ll stop now, I’ll leave it to your imagination.  
  

Notes

My advice for cooking puff pastry is, bake it till it’s a deep golden brown.  I find that most people pull it out of the oven way too early leaving it under cooked.  Fully cooking your pastry will help keep the outside crisp, and of course you don’t want it to be raw inside. 

In my experience from teaching Baking, when someone asks “Are these golden enough?” usually means they’re still a bit under cooked (not brown enough).  Leave them in for another 5 minutes and brown them up.

You can either bake these off then freeze, but you’ll need to wrap them well and use them within say a month for them to be at their best.  Otherwise, leave them raw, freeze them on a tray, once frozen, gather them up and pop them in a bag or box and freeze for around three months.  Take them out and bake them as needed.

Want to know more?

The recipe for Bec’s spice blend is available at our online store