Sausage rolls are so handy to have in the freezer, ready for quick dinners or school lunch boxes.
The puff pastry sheets here come with a thin layer of plastic between each sheet, once I have made the rolls I leave them whole and then re wrap them in this plastic before freezing so I can pull out just one roll if necessary when frozen. Once defrosted, brush with egg and sprinkle a little Za’atar over the top and cut to size before baking.
Makes 16 large sausage rolls and 36 mini rolls.
1kg minced lamb
120g fresh breadcrumbs
2 teaspoons sumac
2 tablespoons Za’atar, plus extra
salt and freshly ground pepper
4 sheets frozen puff pastry, defrosted
1 egg, beaten
Combine the lamb, breadcrumbs, feta, sumac, Za’atar, salt and pepper in a bowl.
Lay out the pastry sheets.
Divide the meat into eight portions, form each portion into a long sausage, the length of your pastry sheet.
Lay one sausage at the top of the sheet and the other at the bottom, repeat with the remaining sausages.
Take a sharp knife and cut the pastry sheet in half. Brush the pastry with egg and roll the pastry to encase the sausage. Repeat with the remaining pastry.
Place the roll, sealed edge down, on a chopping board, brush with egg and sprinkle a little Za’atar over the top, cut into whatever size you like.
Place on the prepared baking sheet and bake for 25-30mins until golden and cooked through.