Gluten-Free Lamb and Rosemary Sausage Rolls

Ingredients

• 1 lb 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

Instructions

1. 1Preheat your oven to 375°F (190°C).
2. 2In a large bowl, add the 1 lb 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 4 inches by 5 inches.
4. 4Place a line of the lamb mixture down the longer side of each pastry rectangle, leaving about 1 inch 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 160°F (71°C).
7. 7Let the sausage rolls cool on the baking sheet for 5 minutes before serving. This allows the filling to set.

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