Spiced Keema Sausage Rolls
These spiced keema sausage rolls are flaky, and punchy. Think classic sausage rolls, but turned up with warming spices, juicy lamb and a proper hit of flavour. Perfect for parties, picnics or eating straight off the tray while no one’s watching.
Ingredients
- 1 red onion, finely chopped
- 1 tbsp fresh ginger, grated
- 3 garlic cloves, finely chopped
- 2 tsp chilli powder (adjust to taste)
- 1 tsp ground coriander
- 1 tsp cumin seeds
- Salt, to taste
- ½ cup peas (fresh or frozen)
- 500 g lamb mince
- 1 egg
- 320 g puff pastry
- Cumin seeds and black mustard seeds, to sprinkle
- nigella seeds or sesame seeds (Optional)
Step 1
Preheat the oven to 190°C.
Step 2
In a large bowl, combine the lamb mince, onions, spices, salt, one egg and peas. Mix well until evenly combined.
Step 3
Crack the egg into a small bowl and beat lightly. Set aside.
Step 4
Unroll the puff pastry. Spoon the keema mixture along one long edge of the pastry, forming a neat sausage shape. Brush the exposed edge with egg wash, fold over the filling and roll tightly to seal.
Step 5
Brush the top of the roll with egg wash and sprinkle with cumin seeds and black mustard seeds (or nigella and sesame seeds if using).
Step 6
Cut the roll into even pieces and place on a lined baking tray, spacing them slightly apart.
Step 7
Bake for 25–30 minutes, or until golden brown, crisp and cooked through. Serve hot or at room temperature.