Sausage rollswith mint verde

Name: Sausage roll with mint verde recipe
Yield: 6
Ingredients: 40.00 ml extra virgin olive oil; 500g lamb mince; 40.00 ml finely chopped rosemary, plus extra sprigs to garnish; 1/2 tsp dried mint; 1/2 tsp chilli flakes; 1 egg, lightly beaten, plus 1 extra egg, lightly beaten, to brush; 40.00 ml store-bought caramelised onion; 2 garlic cloves, finely crushed; 125.00 ml panko breadcrumbs; 20.00 ml tomato paste; 1 1/2 sheets frozen puff pastry, thawed; 1 bunch mint, leaves finely chopped; 80ml olive oil; 62.50 ml toasted macadamias, finely chopped; 20.00 ml white wine vinegar

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by Colin Fassnidge

Chef and My Kitchen Rules judge

Nov 21, 2022

Colin Fassnidge gets creative with that classic Australian favourite, the sausage roll, adding a zingy mint and macadamia sauce.

2 tbs extra virgin olive oil
500g lamb mince
2 tbs finely chopped rosemary, plus extra sprigs, to garnish
1/2 tsp dried mint
1/2 tsp chilli flakes
1 egg, lightly beaten, plus 1 extra egg, lightly beaten, to brush
2 tbs store-bought caramelised onion
2 garlic cloves, finely crushed
1/2 cup (25g) panko breadcrumbs
1 tbs tomato paste
1 1/2 sheets frozen puff pastry, thawed

Mint verde

1 bunch mint, leaves finely chopped
1/3 cup (80ml) extra virgin olive oil
1/4 cup toasted macadamias, finely chopped
1 tbs white wine vinegar
1/2 tsp dried mint

Method

1.

Preheat oven to 200°C/180°C fan-forced. Line a lightly greased baking tray with baking paper. In a large bowl, combine oil, mince, rosemary, spices, 1 egg, caramelised onion, garlic, panko breadcrumbs, tomato paste and 1 tsp salt flakes, and mix together well to combine.
2.

Cut the whole pastry sheet in half and lay on a work surface with the extra 1/2 sheet of pastry (all of your pastry pieces should be the same size). Divide mince mixture into thirds, and form each third into a log. Place a log down the length of each piece of pastry. Brush the edges of the pastry with extra egg and roll to enclose. Cut each log into two, use a sharp knife to cut three slits on the top of each roll and fill with extra rosemary sprigs. Brush the tops with extra egg.
3.

Arrange on prepared tray and cook for 30-35 minutes, until golden brown, puffed and cooked through.
4.

Meanwhile, to make the mint verde, place all ingredients into a bowl and season with salt flakes.
5.

Remove sausage rolls from the oven and serve warm, with mint verde alongside.