Lamb sausage rolls

Method

• step 1

  Heat the oven to 190C/fan 170C/gas 5. For the sausage roll filling, put the lamb mince into a large bowl along with the breadcrumbs, 1 egg, the mint leaves and lemon zest.

• step 2

  Heat the olive oil in a frying pan over a low-medium heat and cook the onion until translucent. Add the garlic, chilli and oregano, and cook for 2 minutes or until fragrant. Set aside for a few minutes until cool.

• step 3

  Tip the onion mixture into the lamb mixture and use clean hands to combine together until everything is evenly distributed.

• step 4

  To assemble, unroll the sheets of puff pastry and cut each piece into 2 long rectangles. You will only need 3, so use the extra to make something else (hello, cheese straws!). Divide the filling into 3 and form into a strip along the middle of each piece of pastry. Brush one long edge of the pastry with a little water and fold the other long edge over the filling to form 1 long sausage roll. You want to make sure the seam is well sealed so use a fork to gently press shut. With the seam side down, use a serrated knife to cut each roll into 4 equal pieces.

• step 5

  Put the rolls onto baking-paper-lined baking trays and brush with the remaining beaten egg, then sprinkle with black and white sesame seeds.

• step 6

  Bake for 25 minutes or until the pastry is golden brown and the filling is fully cooked. Allow to cool slightly before serving.