Lamb Sausage Rolls with Orange and Fennell (Sausage & Pastry? Yes please)

Materials

• 1 lb. ground lamb
• 1 egg
• 1/4 c. fresh bread crumbs
• 1 shallot, minced (or 1/4 cup onion)
• 1 garlic clove, crushed
• 2 T. chopped fresh parsley
• 2 tsp. crushed fennel seeds (use a coffee grinder!)
• 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

Methods

1. In a large bowl, mix the lamb, egg, bread crumbs, onion, garlic, parsley, fennel seeds, orange zest, coriander, salt and pepper; set aside.
2. Divide pastry in half. On a lightly florued surface, roll out each half into a 10" square; cut each into 2 equal strips.
3. Spoon the filling down the center of each strip, right to the edges. Fold pastry over filling and press the edge to seal.
4. Cut each roll into 3 smaller rolls ~2-3" long.
5. Arrange rolls, seam side down, on a rimmed coffee sheet lined with parchment paper. Cover and chill for about half an hour.
6. Preheat oven to 400F.
7. Brush the tops of the rolls with a little beaten egg.
8. Bake for 20 minutes, or until golden brown.

Make-ahead option

After rolling out and cutting the rolls (step 4), you can layer the rolls between waxed paper in an airtight container and freeze up to 2 months.

Notes

Used some wonderful ground lamb from a local farm that we picked up at a "meat meet" (i.e. some folks with a cooler in a parking lot)

Source

Dinner with Julie, adapted from Canadian Living