Gluten-Free Lamb and Rosemary Sausage Rolls

Ingredients

• about 450 g Ground lamb
• 2 tbsp Fresh rosemary
• 2 cloves Garlic
• 1/2 cup Gluten-free breadcrumbs
• 1 Egg
• 1 package Gluten-free puff pastry
• 1 tbsp Milk

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Preheat your oven to 190°C.
2. 2In a large bowl, add the about 450 g ground lamb, 2 tablespoons fresh rosemary, 2 cloves garlic (minced), and 1/2 cup gluten-free breadcrumbs. Crack the 1 egg into the bowl. Mix everything together with your hands until it is well combined.
3. 3Unroll the 1 package gluten-free puff pastry onto a clean, lightly floured surface. Cut the pastry into rectangles, approximately 10.16 cm by 12.7 cm.
4. 4Place a line of the lamb mixture down the longer side of each pastry rectangle, leaving about 2.54 cm of pastry free at each end. Fold the pastry over the lamb mixture to enclose it. Press the edges firmly together to seal, then use the tines of a fork to crimp and further seal the edges.
5. 5Arrange the sealed sausage rolls on a baking sheet. Brush the tops of the sausage rolls with the 1 tablespoon milk.
6. 6Bake for 30-35 minutes, or until the pastry is golden brown and puffed up. The internal temperature of the lamb mixture should reach 71°C.
7. 7Let the sausage rolls cool on the baking sheet for 5 minutes before serving. This allows the filling to set.

Substitutions

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