Lamb and Rosemary Sausage Rolls

When I was a wee toddler, I can remember sausage rolls being used as a bribe, along the lines of "If you sit nicely and get your photo taken you can go to the bakery and get a sausage roll for lunch". I loved the things! So I was surprised when I realized that I had never made my own before!

If you have never made sausage rolls before you are about to be pleasantly surprised with how easy the are. You could easily use whatever ground meat is your favorite. Here I've used lamb and rosemary, and along with the pastry it made a delightful combination.

Lamb and Rosemary Sausage Rolls

Serves 6

450 g lamb mince
1 Sprig rosemary, finally chopped
1 Onion, finely diced
3 Cloves garlic, crushed or finely grated
1/3 Cup breadcrumbs
1 egg, lightly whisked
3 Sheets puff pastry (I used 40% reduced fat)
1/4 Cup milk

1. Preheat oven to 200ºC (390ºF) and line a baking tray with baking paper.

2. Combine lamb, rosemary, onion, garlic, breadcrumbs, and egg in a bowl. Take a sheet of pastry and add 1/3 of the lamb mixture to the pastry. Roll up, place on a baking tray, and cut in half and score the top with a sharp knife. Repeat with the remaining pastry and lamb mixture. Brush the tops with milk

3. Bake for 40 minutes. Until the pastry is golden and the lamb cooked.