500g lamb mince
¾ cup breadcrumbs
½ bunch parsley, roughly chopped
½ red onion, diced
2 cloves garlic, crushed
3 sheets puff pastry, approximately 20cm square
1 tablespoon poppy seeds
Beerenberg Tomato Sauce, to serve
Preheat the oven to 200°C and line two baking trays with non-stick paper.
In a large bowl place the lamb mince, Beerenberg Sweet Chilli Relish, breadcrumbs, 1 egg, parsley, onion, garlic and a big pinch of salt. Mix thoroughly to combine.
Lay the sheets of puff pastry on a workbench and cut each in half lengthways. Place a thin sausage of the lamb mixture onto the six pieces of puff pastry. Roll tightly and place so that the join of the pastry is on the bottom. Cut each roll into 8 small pieces and spread out on the baking trays.
In a small bowl, whisk the remaining egg. Brush each sausage roll with egg and sprinkle with poppy seeds. Place in the oven for 20-25 minutes, or until golden brown. Serve with Beerenberg Tomato Sauce.