Tuscan Sunset Sausage Rolls

Prep time: 20 mins
Cook time: 25 mins
Makes: 12 mini rolls
Best for: Picnics, parties, meal prep

Ingredients:

• 500g lamb mince (or beef/pork if preferred)

• 1 small red onion, finely diced

• 1/3 cup sun-dried tomatoes, finely chopped

• 1/3 cup caramelised onion (store-bought or homemade)

• 1 tsp smoked garlic paste (or 2 cloves garlic, finely grated)

• 2 tbsp Aromi's Tuscan Sunset spice blend

• 1 egg

• 1 sheet puff pastry (thawed)

• Salt & pepper to taste

• 1 egg (extra, for egg wash)

• Sesame seeds or nigella seeds (optional, for topping)

Method:

1. Preheat your oven to 200°C (fan forced) and line a baking tray with baking paper.

2. In a large bowl, mix the lamb mince, red onion, sun-dried tomatoes, caramelised onion, garlic paste, Tuscan Sunset spice blend, and 1 egg. Season with salt and pepper. Mix until well combined.

3. Cut your puff pastry sheet in half to make two long rectangles.

4. Divide the sausage mix into two and shape each portion into a log, placing it down the centre of each pastry rectangle.

5. Fold the pastry over the meat to enclose it, sealing the edges with a little water. Place seam-side down.

6. Slice each log into 6 mini sausage rolls. Place them on the prepared tray.

7. Brush the tops with the extra egg and sprinkle with seeds if using.

8. Bake for 20–25 minutes, or until golden and cooked through.

Tips:

• These freeze beautifully—just bake straight from frozen for 30–35 mins.

• Serve with tomato chutney, garlic aioli, or a spicy yoghurt dip.