Homemade Sausage Rolls

Total Time: 1 hr 25 mins Preparation Time: 40 mins Cook Time: 45 mins

Ingredients

• 1 lb minced lean lamb
• 1/4 cup chopped fresh parsley
• 1 teaspoon salt
• 1 teaspoon freshly ground black pepper
• 1/2 teaspoon ground fennel
• 1/4 teaspoon freshly grated nutmeg
• 1 dash cayenne pepper
• 1 tablespoon butter
• 1 onion, finely chopped
• 1 (14 ounce) package frozen puff pastry, thawed
• 1 egg yolk
• 2 teaspoons cold water

Recipe

• 1 in a large bowl, mix together lamb, parsley, salt, pepper, fennel, nutmeg and cayenne to taste.
• 2 in small saucepan, melt butter and cook onion until softened and translucent; add to lamb mixture and stir well.
• 3 cut pastry into 2 portions; roll 1 portion into 18x6-inch rectangle.
• 4 shape handful of lamb mixture into sausage shape about 1 inch in diameter; place along long edge of pastry.
• 5 continue to shape lamb mixture until long edge of pastry is filled with half the lamb mixture.
• 6 roll up jellyroll style.
• 7 dampen edge of pastry and seal.
• 8 place roll, seam side down, on tray and refrigerate for 10 minutes.
• 9 with sharp knife, cut roll into 1-1/2 inch lengths.
• 10 repeat with remaining pastry and filling.
• 11 preheat oven to 450f (230c).
• 12 place rolls seam-side-down on parchment-lined baking sheet.
• 13 beat together egg yolk and water and brush over tops of rolls.
• 14 bake at 450f for 10 minutes, then reduce heat to 375f (190c) and bake for 15 minutes longer, or until golden.
• 15 let cool, then freeze rolls in single layer on baking sheet; package in airtight containers and store in freezer.
• 16 do not thaw before reheating.
• 17 to reheat, bake frozen sausage rolls in single layer on baking sheet at 425f (220c) for 20 minutes or until heated through.