Food

Lamb, Eggplant & Haloumi Sausage Rolls

December 27, 2021

Yield
Makes 24
Prep Time
40mins
Cook Time
20mins
Difficulty Level
3 / 5

Here’s how you can elevate the humble sausage roll with a tasty Middle Eastern spin, topped off with fragrant homemade pastry. To save time, you might find that store-bought puff pastry sheets work just as well. You’ll need four, and make sure to cut them in half before using.

May we also add that these rolls make for a subtle festive addition, thanks to currants, nuts and haloumi cheese?

Ingredients

ROUGH PUFF PASTRY

Steps

01.
Make rough puff pastry.
02.

Meanwhile, heat oil in a large frying pan over high heat. Cook eggplant, pine nuts, cumin seeds, onion and garlic for 5 mins, stirring occasionally, until golden and soft. Stir in honey; cool.

03.

Combine eggplant mixture with lamb, haloumi, currants, beaten eggs and breadcrumbs in a large bowl; season well.

04.

Line three oven trays with baking paper. Roll one half of the dough into a 30 cm x 50 cm rectangle; trim edges to straighten. Cut dough crossways into four rectangles, about 12 cm x 28 cm in size. Divide lamb mixture into eight portions. Shape each portion into a log with moistened hands. Place a log along the long side of a pastry rectangle; roll up to enclose. Place seam-side down on trays. Refrigerate for 15 mins. Repeat with remaining pastry half and lamb mixture.

05.

Preheat oven to 220 C. Cut each roll into three pieces. Brush with extra egg; sprinkle with dukkah.

06.

Bake sausage rolls, in two batches, for 20 mins or until puffed and golden.

TIP Pastry and filling can be made a day ahead. Refrigerate until required. While sausage rolls are best baked close to serving, they can be baked a day ahead; reheat in oven before serving. Uncooked rolls can be frozen for up to 2 months.

Photo: bauersyndication.com.au