Why not try something little different like our outback lamb sausage rolls, best served with a bush tomato chutney or sauce. or even try replacing the outback rub, with our Moroccan, or lemon & herb rubs.. the flavours are endless with Smokey Joe.s Rubs.
What you need
1kg lamb mince
1 Carrot finely diced
1 stick celery finely diced
1 Brown Onion/ finely diced
2 Rashers bacon finely diced
1 cup grated cheese (I like to use a smoked cheese)
2 Tbsp Smokey Joe’s Outback Rub
4 Sheets puff pastry – cut in half (8 pieces)
2 Eggs
¼ cup cream
Sesame seeds for topping
What to do
Preheat oven to 220c
Dice carrot, celery and onion and cook in a fry pan on medium heat until onions are translucent and vegetable are soft.
Combine the carrot, celery, onion, lamb mince, cheese, bacon and Outback rub in a large bowl and mix well to combine.
Divide the filling equally between the number of sheets between the number of sheets, and place a sausage shape line of filling along one edge
Roll the pastry tightly over the filling and ensure seem is on the bottom
Cut each log into 3 sausage rolls. Or into six for party size roills
Beat egg and cream then brush over the rolls
Sprinkle the seeds on top.
Bake for 25 minutes or until golden.