Greek Lamb Sausage Rolls
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Greek Lamb Sausage Rolls

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<b>Prep:</b> 20 mins Prep: 20 mins
<b>Cook:</b> 40 mins Cook: 40 mins
Serves 4 Serves 4
Good source of iron Good source of iron
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  • 500g Quality Mark lamb mince
  • 1 large onion, finely chopped
  • 4 cloves garlic, crushed
  • 1 marinated roasted red capsicum, chopped
  • 2 cups chopped spinach
  • 1½ tablespoons dried oregano
  • 2 teaspoons ground cumin
  • 1 teaspoon paprika
  • Zest and juice of 1 lemon
  • ½ cup uncooked couscous
  • 1 tablespoon tomato paste
  • ½ cup feta, crumbled
  • 1 egg, lightly beaten
  • Pinch of chilli flakes (optional)

To assemble

  • 300g pre-rolled pastry sheets (3x sheets)
  • 1 egg beaten with 1 tablespoon milk
  • 2 tablespoons sesame or poppy seeds


Preheat the oven to 170°C fan bake(190°C conventional) and line a tray with baking paper.


Heat a little oil in a frying pan over a medium heat, add the onion and cook for 5 minutes until soft. Add the garlic, capsicum, spinach, oregano, cumin, paprika, lemon zest and juice, and cook for another few minutes, or until most of the moisture has evaporated.

Cool slightly then add to a mixing bowl with the lamb mince, couscous, tomato paste, feta, egg and chilli (if using) and season. Mix gently with clean hands until just combined.

To assemble

Arrange one third of the mince filling in a neat log down the middle lengthways of one of the pre-rolled pastry sheets. Fold up both sides of the pastry snugly to meet on top, trim with 2cm overlap, and brush egg wash on both parts where the pastry joins up. Press to seal. Cut the rolls into thirds or quarters with a sharp knife and place seam-side down on the baking tray, a few centimetres apart. Repeat with remaining pastry and mince. Brush the rolls all over with the egg wash, and prick the tops a few times with a fork to let the steam escape during cooking. Sprinkle with seeds. Bake in the lower half of the oven for 40 minutes until the pastry is dark golden brown and puffy.

To serve

Serve with a salad and a dollop of tomato relish or chutney.
  • Suitable Cuts
  • Nutrition
  • Tips & Tricks

Nutrition Information Per Serving

Serving size: 288g
Energy kJ (kcal) 3142 (750)
Protein (g) 43.9
Fat (g) 43.9
Saturated (g)
Carbohydrate (g) 44.6
Sugars (g)
Sodium (mg) 928
Iron (mg) 5.8
Zinc (mg) 6.9
Vitamin B12 (ug) 3.2
Vitamin D (ug) 1.4
Selenium (ug) 17.3

A fantastic nourishing finger food kids will love, and being rich in protein, zinc and iron, it loves them too.
  • Once you have rolled and cut the sausage rolls, you can keep in the fridge for a couple of hours before baking – you can even freeze them for up to a month. Just make sure they are sealed tightly to avoid freezerburn. Defrost in the fridge before baking.
  • You can find marinated red capsicums (peppers) in the pickle section. If not, you can chop and fry a fresh one.
  • If you don’t have couscous, you can use 1/2 cup of dried breadcrumbs instead. 
  • Cooking the onions on a medium heat for a while allows the sugars to start to caramelise, water to evaporate and lovely flavour to develop. If it’s too hot, the onions will burn.
  • If you have time try rolling out pastry blocks for the sausage rolls (rather than pre-rolled sheets). It gives you a puffier result and seems to stick to the filling better.
  • Enjoy lean beef and lamb 3-4 times per week with plenty of vegetables as part of an overall healthy lifestyle.

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