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Lamb sausage rolls

Lamb sausage rolls served on a decorative plate

Lamb sausage rolls

Name: Lamb sausage rolls
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 12
Ingredients: 500g 10% fat lamb mince; 1 red onion finely chopped; 50g dried breadcrumbs; 2 tbsp harissa; 250g block of halloumi coarsely grated; 2 x 320g sheets ready-rolled puff pastry; 1 egg; 1 tsp nigella seeds

Helena Busiakiewicz

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Serves 12

Easy

Prep: 15 mins

Cook: 30 mins

plus cooling

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Combine lamb, halloumi and harissa to make these moreish sausage rolls. Perfect for a crowd, they're ideal for parties or picnics

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Ingredients

Nutrition

500g 10% fat lamb mince
1 red onion

finely chopped
50g dried breadcrumbs
2 tbsp harissa
250g block of halloumi

coarsely grated
2 x 320g sheets ready-rolled puff pastry
1 egg
1 tsp nigella seeds

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Nutrition: Per serving

kcal384
fat25g
saturates13g
carbs22g
sugars2g
fibre2g
protein17g
salt1.32g

Method

step 1

Heat the oven to 200C/180C fan/gas 6. Put the lamb, red onion, breadcrumbs, harissa and grated halloumi in a large bowl. Season, then mix well using your hands until everything is well combined.
step 2

Line a large baking tray with baking parchment. Cut each of the pastry sheets into two rectangles. Split the lamb mixture in half, then form each one into a long sausage, about the length of one of the rectangles. Put the sausage in the centre of one of the rectangles, then put a second pastry rectangle on top, gently forming it around the lamb mixture and pressing down to seal using your hands. Trim the edges. Repeat with the remaining lamb mixture and pastry sheets.
step 3

Slice each long roll into 4.5-5cm rolls – you should get 12. Use a fork to crimp the edges. Beat the egg, then brush this over each sausage roll. Sprinkle over sea salt flakes and a few nigella seeds.
step 4

Bake the sausage rolls for 30-35 mins until golden. Leave to cool on a wire rack for 15 mins before serving.

Recipe from Good Food magazine, Christmas 2026

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