GEORGIA'S SAUSAGE ROLLS
PREPARATION: 20min ~ COOK: 45min ~ READY IN: 1hr 15min
(MAKES 30 MINI ROLLS)
500 g lamb mince
2 stalks celery, finely chopped
1 onion, finely chopped
2 cloves garlic, crushed
220 g pumpkin, grated
1⁄4 cup fresh mint, roughly chopped
1 heaped tbsp tahini
Salt and pepper
3 sheets Borg's Puff Pastry
250 g halloumi, cut into strips
3 tbsp pepitas
1⁄2 cup Greek yoghurt
- Preheat oven to 180 degrees celsius and line a baking tray with baking paper.
- Place lamb, celery, onion, garlic, pumpkin, mint, tahini and egg in a large bowl and mix well to combine. Season well with salt and pepper.
- Place lamb filling horizontally along puff pastry. Place pieces of halloumi on top of the filling. Enclose the sausage rolls and seal with the egg wash. Use a sharp knife to cut. Repeat on second half of pastry. Repeat with remaining sheets of pastry and filling.
- Place sausage rolls on baking tray. Use a sharp knife to slice through pastry to separate serves. Brush with egg wash. Sprinkle with pepitas and salt flakes. Place in oven and cook for 45 minutes. Serve hot with Greek yoghurt.