Fruity lamb sausage rolls

Spice and fruity chutney add a delicious twist to the traditional recipe

Makes: 16-20
Preparation time: 
20 minutes
Cooking time: 
20 minutes

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1 tbsp olive oil
1 onion, very finely chopped
3 cloves garlic, crushed
½ tsp ground cinnamon
½ tsp ground cumin
½ tsp ground cayenne pepper
400g (14oz) minced lamb
375g (13oz) puff pastry
100g (4oz) peach or apricot chutney
½ tsp chilli sauce
1 medium egg, beaten, for glazing and sealing


1. Preheat the oven to 200˚C/R6. Heat the olive oil in a frying pan and sauté the onion until soft and golden. Add the garlic and spices and cook for another minute so that the spices release their fragrance. Allow to cool. Put the lamb in a bowl and add the onion and spice mixture then season well. Use your hands to mix everything together. Cover and put in the fridge while you roll out the pastry. Divide the pastry in two and, on a lightly floured surface, roll each piece into a rectangle about 40cm x 12cm.

2. Divide the lamb mixture into two equal portions. Using floured hands and working on a lightly floured surface, roll each portion of meat into a long sausage shape measuring about 40cm in length.

3. Mix the chutney with the chilli sauce and spread half of it down the centre of each piece of pastry, leaving about a 2.5cm clear edge all the way round. Lay the long sausage shapes on each piece of pastry, aligning it along the long side, 1.5cm in from the edge. Now roll each long sausage up in the pastry and seal the edges with a little water (use your finger or a brush to apply it). Put the join in the pastry underneath.

4. Using a small knife cut each long pastry-wrapped sausage into 8-10 sausage rolls (you can make them larger if you prefer). Place them on to a non-stick baking sheet and make a couple of little slits in the pastry of each sausage roll. Brush the rolls all over with the beaten egg (try to keep it on the sausage rolls and not the baking sheet). Cook in the preheated oven for 15 minutes, or until golden.

Cook’s tip

Cayenne pepper is made from ground dried capsicums or chilli peppers producing a bright orange powder with a sweet pungent aroma, similar to pepper. The cayenne pepper in these sausage rolls adds a sweet flavour with a warming heat.

Recipes and image courtesy of

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