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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- 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
- 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.
Want to know more?
The recipe for Bec’s spice blend is available at our online store