Greek Kumara & Lamb Sausage Rolls Recipe

By Angela Casley
Serve with a favourite chutney and side salad. Photo / Babiche Martens

Have the sausage rolls made the day before and place in the fridge ready to cook on the day of your boating outing or picnic. Wrap them in tinfoil and a clean tea towel to keep them warm, and don't forget your favourite chutney. Serve on their own or with a salad.


500g lamb mince1 cup grated kumara1 small onion, chopped100g feta, crumbled½ cup roughly chopped parsley½ tsp cumin¼ tsp dried oregano½ tsp paprika1 egg500g puff pastryEgg wash — 1 egg yolk mixed with 1 Tbsp waterChutney, to serve

1. Preheat an oven to 190C. Line a baking tray with paper.

2. Place the lamb mince, kumara, onion, feta, parsley, cumin, oregano, paprika and egg in a large bowl, mixing to combine well.

3. Roll the pastry out flat on a lightly floured bench into a 40cm rectangle approx. 5mm thick. Place the mince on to the long edge in an even log. Dampen the edges of the pastry with water. Roll the pastry, finishing with the cut side down. Cut into 8 pieces. Place them on the baking paper. Brush with a little egg wash or milk and sprinkle with a little extra oregano.

4. Place into the oven for 25 minutes until golden. Remove and cool on a wire rack.

5. Serve with a dollop of chutney.

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