Lamb souvlaki sausage rolls
Sausage rolls are an absolute necessity at our house. They’re super easy to make, incredibly wholesome and nutritious, loaded with hidden vegetables and they taste delicious. These beauties are made from scratch, avoiding all the preservatives found in commercially bought sausage roll meat. I make a variety of different flavour combinations for my little treasures but this Souvlaki variation is my fun take on the traditional sausage roll and such a family favourite, especially when paired with this creamy Tzatziki style dip. Perfect for little hands but also loved by grown ups!
Makes 40 pieces
4 sheets Pampas puff pastry, thawed
500g lamb mince
1 small purple onion
2 medium cloves of garlic
1 small potato, peeled
1 small zucchini (unpeeled)
1 piece of celery
1 small carrot, peeled
2 whole eggs
2 teaspoons of sea salt
2 teaspoons dried oregano
½ teaspoon smoked Paprika
½ cup of breadcrumbs
1 whole egg
1 teaspoon water
2 cups Jalna Pot Set Greek Natural Yogurt
1 medium garlic clove
1 levelled teaspoon sea salt (more if desired)
3 mini cucumbers, grated finely
1 tablespoon extra virgin olive oil
Set oven to 180C, fan forced.
Line two biscuit trays with baking paper.
Place the minced lamb in a large bowl. Using a fine grater, grate the zucchini, carrot, potato, garlic cloves, celery and purple onion over the lamb. Next, add the salt, oregano, paprika, breadcrumbs and 2 eggs.
Using a fork, break down the minced meat and gently bring the mixture together, into a paste-like consistency.
Place a sheet of puff pastry down on a clean bench or a chopping board and scoop a large heaped tablespoon of the sausage roll mixture onto the bottom of the sheet, making an even line of the mixture horizontally across the bottom of the sheet. Fold the line of mixture over to overlap the pastry to create a long role. Trim the long role away from the sheet with a knife and slice the role into 5 pieces. Place the pieces on the lined trays about 2-3cm apart. Continue with the other half of the pasty sheet, then repeat the process with remaining sheets.
In a small bowl, place the remaining egg and teaspoon of water and using a fork; gently whisk, to make the egg wash.
Before placing the trays into the oven, using the sharp point of the knife, make 2 x 1cm long incisions on each sausage roll. This will allow for even baking then brush each piece with egg wash.
Bake in the oven for approximately 35 minutes; longer if they need more browning.
To make the Tzatziki style dip; in a medium bowl, place the Greek yogurt. Finely grate the mini cucumbers and garlic. Add the salt and olive. Stir well.
Serve warm. Enjoy.