15 mins Prep
40 mins Cook
fresh, not stale
Sheets Puff Pastry
- For Egg Wash
Please Note – Nutritional information is provided as a guide only and may not be accurate.
If you’ve never made your own sausage rolls, these Lamb and Rosemary Sausage Rolls are a perfect place to start.
We love the way the lamb and rosemary work together in this recipe, and the resulting sausage rolls are super easy, but so good.
We like to cut ours into little bite-sized pieces, which are ideal for snacks, light lunches, and feeding kiddies!
This recipe makes 4 large sausage rolls, or around 16 small ones. The small ones are absolutely perfect for children’s birthday parties, so feel free to whip up a batch next time you’re hosting.
Sausage rolls are one of my all-time favourite snacks. I love how yummy and savoury they are, and they’re perfect for an afternoon snack or even a party or event. I particularly love this recipe because the flavours go so well together. The rosemary really shines through and complements the lamb perfectly. These rolls are always a hit whenever I make them, and I’m sure you’ll love them too!
These delicious little bites are perfect for parties and events, or just when you’re feeling peckish. The best part is, they’re really easy to make. Simply preheat your oven, roll out some store-bought puff pastry, and top with a mixture of ground lamb, garlic, onion, rosemary, bread crumbs, and Parmesan cheese. Then bake until golden brown and enjoy!
Preheat oven to 200 degrees and line a baking tray with baking paper
In a bowl, add the breadcrumbs and the 1/4 cup milk, leave to soak.
Add the oil in a pan and quickly cook the grated onion and the garlic until fragrant. Add the dried rosemary, and cook for 1-2 more minutes.
Take off the heat and allow to cool.
Meanwhile, mix the lamb meat with the breadcrumbs, combine well. Add the onion mix to this and distribute into the meat, before dividing into four sections.
Cut the puff pastry into halves (leaving you with four pieces) and shape the meat into a sausage. Place it into the pastry, and roll shut. Pop on to the baking tray, making sure the seam side is down.
At this point you can cut the sausage rolls into lengths, or just leave whole. Give them an egg wash by mixing the whisked egg yolk with 2 tsp of milk. Brush over the pastry. Sprinkle with more dried rosemary if desired.
Bake for 30 – 40 minutes, or until golden.