Lamb, pistachio and mint sausage rolls

Who doesn’t love a sausage roll? Spiced meat encased in buttery puff pastry, eaten warm and dunked in ketchup, with a cold drink on the side, is one of life’s absolute pleasures.

500g minced lamb

½ onion, grated

25g chopped pistachio nuts

1 tbsp chipotle paste

15g chopped mint leaves

2 garlic cloves, crushed

sea salt and freshly ground black pepper

1 x 320-g sheet of ready-rolled puff pastry or 320g block pastry

plain flour, for dusting

1 large egg, lightly beaten

Makes: 12 small sausage rolls

Takes: 50 minutes

Preheat the oven to 220°C/425°F and line a 30 x 20 x 5-cm roasting tray with baking parchment.

Place the lamb, onion, pistachios, chipotle paste, mint and garlic in a bowl. Season generously with salt and pepper and mix well with your hands until everything is combined.

Roll out the pastry sheet or block on a lightly floured work surface into a square roughly 36 x 36cm. Fold the pastry in half, lightly press to make a crease, then unfold and cut along the line to make 2 rectangles, 36 x 18cm.

Place half the meat mixture down the centre of one of the rectangles of pastry in a sausage shape. Brush the edges of the pastry with a little of the beaten egg, then firmly roll it up and seal well. Repeat with the remaining lamb mixture and pastry rectangle. Seal the rolls well.

Trim the ends, then cut each pastry log into 6 equal pieces. Make a couple of slits in the top of each piece and transfer to the prepared roasting tray.

Brush the tops of the sausage rolls with the remaining beaten egg and bake for 25 minutes until puffed and golden. Serve warm.