Greek Lamb Sausage Rolls
Ingredients
Filling
900g lamb mince (the least amount of fat that you can get)
1 large onion, finely chopped
4 cloves garlic, crushed
1 roasted red capsicum, skinned and chopped
2- 3 cups chopped spinach
1½ tablespoons dried oregano
2 teaspoons ground cumin
2 teaspoon paprika
Zest and juice of 1 lemon
2 Tablespoons uncooked couscous
1 tablespoon tomato paste
1/2 cup feta, crumbled
1 egg, lightly beaten
Pinch of chili flakes (I ground this in mortar and pestle)
1 Box pre-rolled flaky pastry sheets (5 x sheets)
1 egg beaten with 1 tablespoon milk
2 tablespoons sesame seeds
Preheat the oven to 190°C and line a tray with baking paper.
Filling
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.
Cool slightly then add to a mixing bowl with the lamb mince, couscous, tomato paste, feta, egg and chili and season. Mix gently with your hands until combined.
Cut all the Pastry sheets in half. Arrange mince filling in a neat log down closer to one edge of the pastry sheet. Brush egg wash on the opposite side and roll. 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 centimeters apart. Repeat with remaining pastry and mince. Brush the rolls all over with the egg wash, and prick the tops a few times with a fork. Sprinkle with seeds. Bake in the lower half of the oven for 40 minutes until the pastry is dark golden brown and puffy.
Nice Served with a tomato relish and Tzatziki on the side
