Lamb Sausage In Puff Pastry Food

SPICY SAUSAGE BITES

Steps:

• Line a baking sheet with parchment paper.
• Preheat a large skillet over medium-high heat. Add the oil to the pan, followed by the sausages. Sear the sausages on all sides, 6 to 8 minutes. Remove to a plate and let cool to room temperature.
• Cut the sausages into 1 1/2-inch pieces and roll the each piece in a strip of puff pastry. Place the wrapped sausages, seam side down, on the prepared baking sheet. Brush the tops of the rolls with egg and sprinkle with the caraway seeds. Refrigerate for 30 minutes before baking.
• Preheat the oven to 400 degrees F.
• Transfer the baking sheet to the preheated oven and bake for 20 minutes, or until the pastry is puffed and golden brown.
• While the rolls bake, prepare the dipping sauce. In a small bowl, whisk together the sour cream, mint and salt. Let the flavors marry for at least 5 minutes before serving alongside the sausage bites.

MINTED LAMB PUFF PASTRY BITES

Steps:

• Thaw the pastry sheet at room temperature for 40 minutes or until it's easy to handle. Stir the lamb, green onions, mint and garlic in a medium bowl. Season with the black pepper.
• Unfold the pastry sheet on a lightly floured surface. Roll the pastry sheet into a 12 x 10-inch rectangle. Cut the rectangle crosswise into 3 (10 x 4-inch) strips. Brush the pastry strips with the egg.
• Spoon 1/3 of the lamb mixture lengthwise down the center of each pastry strip. Fold the long sides of each pastry over the filling, overlapping slightly, and press to seal. Place the pastry rolls seam-side down on a baking sheet. Cover and refrigerate for 30 minutes or until the pastry rolls are firm.
• Heat the oven to 425 degrees F. Line a baking sheet with parchment paper. Cut each pastry roll crosswise into 8 pieces. Place the pieces onto the prepared baking sheet. Brush the pieces with the egg.
• Bake for 20 minutes or until the pastries are golden. Serve with the yogurt for dipping.

LAMB SAUSAGE IN PUFF PASTRY

Steps:

• Preheat the oven to 400 degrees F.
• Bake the sausage on a baking sheet for 20 minutes. Turn the sausage and bake for 5 to 10 minutes more, until it's fully cooked. Cool to room temperature.
• Unfold the puff pastry on a lightly floured board. Cut each piece in 1/2 lengthwise and brush the top sides with mustard. Divide the sausage into 4 equal pieces. Starting at the long end of the pastry, place 1 piece of the sausage on top of the mustard and roll it up tightly, overlapping the end by 1/2-inch and sealing the pastry by brushing the edge with water. Cut off the excess pastry. Roll the other 3 pieces of sausage in puff pastry. Place the 4 rolls, seam side down, on a baking sheet lined with parchment paper. Brush with the egg wash. Lightly score each roll diagonally to make 7 equal pieces. Bake for 20 to 25 minutes, until browned. Slice and serve hot with mustard.

LAMB SAUSAGE

Steps:

• To make the poaching liquid: In a shallow 3-quart pot, add all ingredients. Bring to a simmer.
• To make the lamb sausage: Mix all ingredients except bread crumbs in a large bowl; add 1 to 2 cups bread crumbs until mixture can form a shape without sticking to your hands. Cut cellophane into 8 by 8-inch squares. Place 2 tablespoons of mixture in a tube shape and roll into cellophane, twisting the ends like a tootsie roll for a tight sausage shape. Test 1 sausage in boiling poaching liquid for approximately 20 minutes before cooking all sausages. Let cool in refrigerator for 15 minutes. Slice sausage to check consistency, if it falls apart, add more bread crumbs to mixture.

LAMB & ROSEMARY ENVELOPES

Steps:

• Season on the lamb all over and sprinkle with chopped rosemary. Heat 1 tbsp oil in a pan and fry the lamb for about 2 minutes on each side, until browned. Transfer to a plate and leave to cool.
• Unroll the pastry and cut into four rectangles. Roll out each piece large enough to enclose the lamb.
• Place a lamb steak on each piece of pastry, then pop 1 rounded tbsp cranberry sauce on each.
• Brush the pastry edges with a little beaten egg, then fold over to enclose the lamb, pinching the edges to seal. (You can freeze at this point, or prepare and chill up to 4 hours ahead.) Place on a baking sheet and chill for 20 minutes to set the pastry (if there's time). Preheat the oven to 200C/gas 6/fan 180C.
• Brush the parcels with beaten egg, stick a rosemary sprig into the top of each and bake for 20-25 minutes until puffed and golden. Serve with your choice of green vegetables.

EASY PUFF PASTRY SAUSAGE ROLLS

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
• Unroll puff pastry on a lightly floured work surface, and cut each sheet into 4 pieces. Place 1 sausage into the center of 4 of the pieces of pastry. Lay the remaining 4 pastry pieces over the sausage and press the edges of the pastry together to seal tightly. Slash the top of each pastry several times with a sharp knife.
• Whisk egg and water together in a small bowl, and brush egg wash over the pastries with a pastry brush. Place on the prepared baking sheet.
• Bake in the preheated oven until deeply golden and puffed, about 20 minutes.

HARISSA & LAMB SAUSAGE ROLLS

Steps:

• Heat the oven to 200C/180C fan/gas 6. Mix together the lamb, harissa (see our recipe), spices, coriander, garlic, preserved lemon and seasoning in a bowl. Pummel it with your hands to make sure it's well combined.
• Lightly dust your work surface with flour and lay the puff pastry on top. Cut it down the middle lengthways, then roll each piece with a rolling pin so each piece measures about 14 x 42cm.
• Divide the lamb mixture into four and roll each one into a sausage shape using your hands. Lay two of them, end to end, on one of the pieces of pastry. Brush some egg along one of the long sides of the pastry, just by the edge. Pull up the other side to encase the sausage shapes and press the sides together. Do the same with the rest of the meat and pastry.
• Cut each pastry parcel into four. Transfer these to a baking sheet, then brush each sausage roll with the egg and sprinkle over the sesame seeds, if using. Bake for 20-25 mins, or until the pastry is puffed up and golden.