Bush-Spiced Lamb Sausage Rolls with Tomato Relish

For the Sausage Rolls:

• 500g Tender Gourmet Butchery Lamb Mince
  
• 1 small onion, finely diced
  
• 1 garlic clove, minced
  
• 1 teaspoon ground wattleseed
  
• ½ teaspoon ground lemon myrtle
  
• 1 tablespoon chopped parsley
  
• ½ teaspoon salt
  
• 1 sheet puff pastry, thawed
  
• 1 egg, lightly beaten (for egg wash)
  
• Sesame seeds, for topping (optional)

For the Tomato Relish:

• 1 tablespoon olive oil
  
• 1 small onion, finely chopped
  
• 1 garlic clove, minced
  
• 2 ripe tomatoes, chopped
  
• 1 tablespoon brown sugar
  
• 1 tablespoon apple cider vinegar
  
• Salt & pepper to taste

Let’s get cooking. Follow these simple steps to make flaky, flavour-packed sausage rolls with a native Aussie flair.

Preheat Oven:

• Preheat your oven to 200°C (fan forced). Line a tray with baking paper.

Prepare the Filling:

• In a large bowl, combine lamb mince, onion, garlic, wattleseed, lemon myrtle, parsley, and salt. Mix well to combine.

Assemble the Rolls:

• Cut puff pastry sheet in half lengthwise.
  
• Spoon the lamb mixture along one edge of each strip. Roll up tightly to form a log.
  
• Cut each log into 6 pieces. Place seam-side down on the tray.

Bake:

• Brush the tops with egg wash and sprinkle with sesame seeds if using.
• Bake for 30–35 minutes, until golden and cooked through.

Make the Relish:

• While sausage rolls bake, heat olive oil in a pan. Sauté onion and garlic for 3–4 minutes.
• Add tomatoes, brown sugar, vinegar, salt, and pepper. Simmer for 15–20 minutes until thickened.

Serve:

• Serve sausage rolls warm or at room temperature with a generous spoonful of tomato relish.

Cooking Tips:

• Make the filling a day ahead to let the flavours develop.
  
• Add a pinch of bush tomato powder or native pepperberry for deeper flavour.
• Freeze uncooked rolls for quick entertaining snacks.