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30 • minutes
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6 • rolls
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Lamb, Rosemary & Garlic Sausage Rolls

5/5 (1)


  • tick500g Lamb Mince (we love Pure South)
  • tickAvocado Oil with rosemary (we love Olivado)
  • tick1 onion - finely chopped
  • ticka handful of rosemary leaves, chopped
  • tick4 clove garlic - minced
  • tick½ cup red wine (we love Ara)
  • tick1 cup breadcrumbs
  • tick1 tsp sea salt
  • tick2 eggs
  • tick2 sheets puff pastry, thawed if frozen
  • tickExtra rosemary to garnish
  • tickChantal Organics Tomato Sauce to serve
  • tickWe used a Le Creuset Non-stick fry pan to cook the onion and a non-stick baking sheet to cook the sausage rolls.


  • Step 1.

    Preheat oven to 200°C.

  • Step 2.

    2. Heat the oil in a large non-stick frying pan over medium heat. Add the onion, rosemary and garlic and cook until softened. Let cool.

  • Step 3.

    Moisten the breadcrumbs with red wine.

  • Step 4.

    Place cooked onion mixture in a large bowl. Add the lamb, breadcrumbs, 1 egg and salt. Combine well.

  • Step 5.

    Divide the mixture into 2 portions. Place one portion down the centre of each pastry half. Place the remaining eggs in a small bowl and lightly beat. Brush the pastry edges with egg and roll to enclose. Place the rolls, seam-side down, on 2 oven trays and brush with the egg.

  • Step 6.

    Using a small sharp knife, cut slits in the top of the sausage rolls. Cook for 25–30 minutes or until puffed and golden brown. Serve with rosemary sprigs and tomato sauce.

Chantal Organics Products used

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