Fragrant lamb sausage rolls

Lamb sausage rolls with peach chutney.
recipes lamb pastries snacks

Recipe from: 3 March 2014
Preparation time: 20 min
Cooking time: 20 min


  • 1
    olive oil
  • 1
    onion - very finely chopped
  • 3
    cloves garlic - crushed
  • ½
    ground cinnamon
  • ½
    ground cumin
  • ½
    Cayenne pepper
  • 400
    minced lamb
  • 375
    puff pastry
  • 100
    peach or apricot chutney
  • ½
    chilli sauce
  • 1
    medium egg - beaten, for glazing and sealing
Servings: Change Serving


Preheat the oven to 200°C.

Heat the olive oil in a frying pan and saute the onion until soft and golden. Add the garlic and spices and cook for another minute so that the spices release their fragrance. Allow to cool.

Put the lamb in a bowl and add the onion and spice mixture then season well. Use your hands to mix everything together. Cover and put in the fridge while you arrange the pastry.

Divide the pastry in two and, on a lightly floured surface, roll each piece into a rectangle about 40cm x 12cm.

Divide the lamb mixture into two equal portions. Using floured hands and working on a lightly floured surface, roll each portion of meat into a long sausage shape measuring about 40cm in length.

Mix the chutney with the chilli sauce and spread half of it down the centre of each piece of pastry, leaving about a 2.5cm clear edge all the way round.

Lay the long sausage shapes on each piece of pastry, aligning it along the long side, 1.5cm in from the edge. Now roll each long sausage up in the pastry and seal the edges with a little water (use your finger or a brush to apply it). Put the join in the pastry underneath.

Using a small knife cut each long pastry-wrapped sausage into 8–10 sausage rolls (you can make them larger if you prefer). Place them onto a non-stick baking sheet and make a couple of little slits in the pastry of each sausage roll. Brush the rolls all over with the beaten egg (try to keep it on the sausage rolls and not the baking sheet). Cook in the preheated oven for 15 minutes, or until golden.


Cayenne pepper is made from ground dried capsicums or chilli peppers producing a bright orange powder with a sweet pungent aroma, similar to pepper. The Cayenne pepper in these sausage rolls adds a sweet flavour with a warming heat.


Read more on: lamb  |  recipes

NEXT ON FOOD24X publishes all comments posted on articles provided that they adhere to our Comments Policy. Should you wish to report a comment for editorial review, please do so by clicking the 'Report Comment' button to the right of each comment.

Comment on this story
Comments have been closed for this article.

Find a recipe


Talking About


Review: Three Wise Monkeys in Sea Point

We try some ramen and poké bowls at Sea Point's newest Asian go-to.


Find a restaurant

There are new stories on the homepage. Click here to see them.