Makes 12
Spice up your sausage rolls this Christmas! We were really craving a warm & crispy sausage roll and had a sudden brain wave. Why not try out a Turkish twist on a british classic! We made these sausage roll with little Kofte using our Kofte Dry Rub and lamb mince, but you could use beef if you prefer. We added a little bit of Hot Turkish Chilli Sauce (just omit the chilli sauce if you don't like heat) for a lovely wearming kick. They went down a treat with everyone and disappeared within seconds!
We used shop bought, ready rolled puff pastry to make it quicker and easier but you could do it all from scratch and make the puff pastry yourself if you have the time. Either way, they are delicious.
Head over to our instagram page @thekebabclub to see a video of the cooking process.
Ingredients
- 1 pack of Ready Rolled Puff Pastry
- 400g Lamb Mince
- 3tbsp The Kebab Club Kofte Dry Rub
- 6tsp The Kebab Club Turkish Chilli Sauce OR Hot (or none)
- 1 Egg
Cooking Instructions
- Heat your oven to 210c. Start by placing the lamb mince into a large bowl, add the 3tbsp of Kofte Dry Rub and give it a good massage in with your hands so that the marinade is all evenly mixed into the mince.
- You then need to divide the lamb into 12 individual mini sausages. I divide the lamb mince into 3 large balls and then divide each one of those into 4. Set them to the side.
- Unroll the puff pastry on the parchment paper it will be wrapped in. With a sharp knife, cut the pastry sheet length ways. Then slice vertically down the middle and cut each quarter into 3.
- Spoon 1/2tsp of Turkish Chilli Sauce into the middle of each piece of pastry (or Hot if you like a bigger kick). Then 1 lamb kofte that you rolled earlier on to each piece, leaving about 1/2inch at the top.
- Crack the egg into a small bowl and gently whisk then brush a small amount of egg wash along the top 1.5cm and bottom 1.5cm of each piece of pastry. Now you are ready to roll!
- Place some baking paper onto a baking tray.
- Gently roll each piece of pastry around the lamb mince, you may have some slight leakage from the chilli sauce but that's fine! Once it is rolled, gently squeeze and pinch the ends to close them up, then place on the lined baking tray.
- Once you have rolled all 12, take a sharp knife or scissors and create 1 or 2 small slits on the top of each sausage roll. Then lightly brush with the remaining egg wash.
- Place into the hot oven for approx 20mins until they are beautifully golden and crispy! These are best enjoyed warm so if you are baking them ahead of visitors or an event then take them out slightly earlier and reheat them just before you are going to eat them. Enjoy!
