Lamb Sausage Rolls with Orange and Fennel

Lamb Sausage Rolls with Orange and Fennel


March 4, 2010

adapted from Canadian Living


1 lb (454 g) ground lamb

1 egg

1/4 cup fresh bread crumbs

1 shallot, minced (or 1/4 cup onion)

1 garlic clove, crushed

2 Tbsp. chopped fresh parsley

2 tsp. crushed fennel seeds

grated zest of an orange

1/2 tsp. ground coriander

salt & pepper

1 pkg (450 g) frozen puff pastry, thawed

beaten egg, for brushing tops (optional)


1In large bowl, mix the lamb, egg, bread crumbs, onion, garlic, parsley, fennel seeds, orange zest, coriander, salt and pepper; set aside.

2Divide pastry in half. On lightly floured surface, roll out each half into a 10" square; cut each into 3 equal strips. Spoon the filling down the center of each strip, fold pastry over filling and press the edge to seal.

3Arrange rolls, seam side down, on a rimmed cookie sheet. Cover and chill for about half an hour. Preheat the oven to 400F.

4Cut each roll into 1"-2" pieces. (Make-ahead: Layer between waxed paper in airtight container and freeze for up to 2 months.) Brush the tops with a little beaten egg and bake for 20 minutes, or until golden.

5(They may need an extra 5-10 minutes if you bake them from frozen.)


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