Who doesn’t like a sausage roll? Festive comfort food at it’s best – only take one at a time though!

Ingredients.

For the sausage rolls:

2 tbsp extra virgin olive oil
1 white onion, finely chopped
3 garlic cloves, crushed
1 tbsp finely chopped rosemary
1 tsp cumin seeds, crushed, plus extra
500g lamb mince
3 sheets frozen butter puff pastry, thawed
1 egg, lightly beaten

For the dipping sauce:

250g Tims Dairy Greek style Natural yogurt
1⁄4 cup (75g) Harissa (dried or fresh) or tomato chutney

Method.

Pre-heat oven to 200°C. Heat oil in a frying pan over medium heat. Add onion and cook for 3-4 minutes until softened. Add the garlic, rosemary and cumin and cook 1-2 minutes until fragrant. Remove from the heat, chill for 10 minutes, then combine with mince

Divide the mixture between pastry sheets, laying it along one edge to form a log. Roll to enclose, brushing the last 3cm of pastry overlap with eggwash. Seal and trim pastry

Place on a baking tray lined with baking paper, seam side down and freeze for 10 minutes. This will make them easier to slice

Cut each roll into 4 and leave on the tray. Brush with eggwash and scatter with extra cumin seeds. Bake for 30 minutes or until pastry is golden and rolls cooked through

Swirl Harissa (dried or fresh) through the yogurt and serve with the sausage rolls, scattered with mint

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