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- Step 1
Combine mince, onion, egg, breadcrumbs and parsley in a bowl. Season. Transfer half the mince mixture to a bowl and set aside for Moroccan lamb tarts (related recipe). Add carrot and cheese to mince mixture. Mix to combine.
- Step 2
Preheat oven to 220°C/200°C fan-forced. Line baking tray with baking paper.
- Step 3
Cut pastry sheet into 4 even squares. Place 1/4 mince and carrot mixture along 1 side of 1 pastry square. Roll up to enclose filling. Place, seam-side down, on prepared tray. Repeat with remaining pastry squares and mince and carrot mixture to make 4 sausage rolls (wrap 2 uncooked sausage rolls separately in plastic wrap. Place in a snap-lock bag and freeze for up to 2 months). Bake for 25 minutes or until the pastry is golden and puffed and filling is cooked through.
Moroccan lamb tarts
SERVING SUGGESTION: Place segmented orange and thinly sliced cucumber in two small bowls. Drizzle with 2 teaspoons orange juice and extra virgin olive oil. Toss. Serve with sausage rolls.