Perfect for shared lunch or parties, these sausage rolls are no ordinary finger food. Cooked in Olivado's Extra Virgin Avocado Oil. Watch the video here:
500g / 1.1lbs lamb mince
1 large onion, finely chopped
4 cloves garlic, crushed
1 marinated roasted red capsicum, chopped
2 cups chopped spinach
1½ tablespoons dried oregano
2 teaspoons ground cumin
1 teaspoon paprika
Avocado oil infused with garlic
Zest and juice of 1 lemon
½ cup uncooked couscous
1 tablespoon tomato paste
½ cup feta, crumbled
1 egg, lightly beaten
Pinch of chilli flakes (optional)
300g / 10.5oz pre-rolled pastry sheets (3x sheets)
1 egg beaten with 1 tablespoon milk
2 tablespoons sesame or poppy seeds
1. Preheat the oven to 170°C / 340°F fan bake(190°C / 375°Fconventional) and line a tray with baking paper.
2. Heat a little oil in a frying pan over a medium heat, add the onion and cook for 5 minutes until soft. Add the garlic, capsicum, spinach, oregano, cumin, paprika, lemon zest and juice, and cook for another few minutes, or until most of the moisture has evaporated.
3. Cool slightly then add to a mixing bowl with the lamb mince, couscous, tomato paste, feta, egg and chilli (if using) and season. Mix gently with clean hands until just combined.
4. Arrange one third of the mince filling in a neat log down the middle lengthways of one of the pre-rolled pastry sheets. Fold up both sides of the pastry snugly to meet on top, trim with 2cm / 0.7in overlap, and brush egg wash on both parts where the pastry joins up. Press to seal. Cut the rolls into thirds or quarters with a sharp knife and place seam-side down on the baking tray, a few centimetres apart. Repeat with remaining pastry and mince.
5. Brush the rolls all over with the egg wash, and prick the tops a few times with a fork to let the steam escape during cooking. Sprinkle with seeds. Bake in the lower half of the oven for 40 minutes until the pastry is dark golden brown and puffy.
Serve with tomato relish or chutney and a leafy green salad if you wish.