Lamb And Cranberry Sausage Rolls

Total Time: 35 mins Preparation Time: 10 mins Cook Time: 25 mins

Ingredients

• Servings: 6
• 16 ounces ground lamb (for americans) or 500 g lamb mince (for australians)
• 1 cup fresh breadcrumb
• 1/3 cup cranberry sauce
• 1 egg
• 2 tablespoons worcestershire sauce
• 2 tablespoons sage leaves, chopped
• sea salt, to taste
• fresh ground black pepper, to taste
• 3 sheets puff pastry, halved
• 1 egg, extra, lightly beaten
• 2 tablespoons fennel seeds

Recipe

• 1 preheat the oven to 220°c/425°-450°f/7-8 gas mark.
• 2 place the ground lamb/lamb mince, breadcrumbs, cranberry sauce, egg, worcestershire sauce, salt and pepper in a bowl and mix to combine.
• 3 place 1/2 of the mixture along the middle of each pastry half and roll up to enclose, seam-side down.
• 4 cut the rolls into pieces and place on baking trays lined with non-stick paper; brush with extra egg and sprinkle with the fennel seeds.
• 5 bake for 25 minutes or until the sausage rolls are golden and cooked through.
• 6 tip: uncooked rolls can be frozen for up to three months. defrost them in the fridge before cooking.