Rockin' Rolls
- Serves:
- 8
- Preparation time:
- 20
- Cooking time:
- 17 - 20 mins
Ingredients
- 200g New Zealand Lamb mince, thawed if frozen
- 1 small onion, finely chopped
- 2 tsp oil
- 25g/1oz Cheddar cheese, finely grated
- 1 tbsp tomato ketchup or brown sauce (such as HP)
- 2 tsp dried mixed herbs
- 375g pack ready-rolled fresh puff pastry
- 1 beaten egg, to glaze
Method
1. Preheat oven to 220°C/Gas 7/fan oven 200°C. Heat oil in a small pan and fry onion for 4-5 minutes until well softened, stirring regularly. Tip into a mixing bowl and add the lamb, cheese, ketchup or brown sauce and herbs. Season with salt and freshly ground black pepper. Mix the ingredients really well with a wooden spoon.
2. Unroll puff pastry onto a lightly floured surface. Cut in half lengthways and trim 5cm off each length to be reserved for decoration. Take half the lamb mixture and spoon down one long side of the pastry, just off centre. Brush the edge closest to you with a little egg and fold the pastry over the filling, pressing firmly.
3. Mark with a fork along the pastry edge to seal. Cut into 4 or 8 lengths depending on whether you want large or mini rolls. Pop onto a lightly oiled baking tray, spaced well apart. Repeat the same method with remaining filling and pastry. Brush all the rolls with egg to glaze.
4. Cut shapes from reserved pastry and use to decorate the rolls. Brush with a little more egg and bake for 12-15 minutes, until puffed up and golden brown. Serve warm or cold.
Tips and hints
- ? Kids will love making pastry trimmings into alphabet letters so they can personalise the rolls. You can buy tins containing mini alphabet cutters from good cookware shops and department stores. Alternatively, make letter stencils from thin card and let the children cut round them with a small knife.
- ? Makes 8 large or 16 mini sausage rolls
