Homemade Lamb Sausage Rolls with Rough Puff Pastry

 

Ingredients:

• 1 tablespoon olive oil
• 1 finely chopped onion
• 2 crushed garlic cloves
• 2 teaspoons crushed coriander seeds
• 3 teaspoons crushed fennel seeds
• 2 tablespoons harissa paste
• 1 and 1/4 cups (80g) panko breadcrumbs
• 3/4 cup (185ml) milk
• 500g lamb mince
• 2 egg yolks
• Tomato relish, for serving

Rough Puff Pastry:

• 200g unsalted butter, chilled and cut into 1cm pieces
• 1 and 1/3 cups (200g) plain flour, plus extra for dusting
• 1 tablespoon white vinegar

Method:

1. Begin by making the rough puff pastry. Knead 150g butter and 60g flour in a bowl until a dough forms. Roll out the dough between two sheets of baking paper into a 2mm-thick rectangle. Transfer it to a baking tray, cover with plastic wrap, and chill for 1 hour.

2. In another bowl, combine the remaining 50g butter and 140g flour. Knead to form a dough. Add vinegar, 1/4 cup (60ml) water, and a pinch of salt. Knead until well combined. Be careful not to overwork the dough. Cover it with plastic wrap and chill for 1 hour.

3. Roll out the second dough piece into a 2mm-thick rectangle on a floured surface. Place the first piece of dough on top of the second.

4. Fold one short end of the pastry two-thirds of the way down the length. Fold the other end on top to enclose and form three layers. Enclose in plastic wrap and chill for 30 minutes.

5. Remove from the fridge and place on a floured surface with the layered seams facing you. Repeat the rolling, folding, and chilling method once more.

6. In the meantime, heat olive oil in a saucepan over medium heat. Add chopped onion and crushed garlic, cooking for 3-4 minutes until the onion is translucent.

7. Add crushed coriander and 2.5 teaspoons of fennel seeds, cooking for an additional 1 minute until fragrant. Add the harissa and cook for 1-2 minutes. Spread the onion mixture over a baking tray to cool.

8. Combine breadcrumbs and milk in a bowl, standing for 10 minutes until absorbed. Add lamb and onion mixture, seasoning generously. Cover and chill until required.

9. Preheat the oven to 200°C. Grease a large baking tray and line it with baking paper.

10. Whisk egg yolks and 1 tablespoon of water in a small bowl. Roll out pastry on a floured surface into a 28cm x 40cm rectangle.

11. Halve the pastry lengthways. Divide the filling lengthways down the center of each dough half. Brush edges with yolk mixture and roll to enclose, overlapping the seam slightly.

12. Halve each roll crossways and place, seam-side down, on the prepared tray. Score the top of the rolls, brush with the remaining yolk mixture, and sprinkle with 1 teaspoon of sea salt and the remaining 0.5 teaspoon of fennel.

13. Bake for 30-35 minutes until the pastry is golden and the filling is cooked through. Slice the sausage rolls and serve with relish. Enjoy your homemade lamb sausage rolls!

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