Kitchen notes · a little help before you start
Lamb sausage rolls
Flaky pastry and savory lamb make a satisfying sausage roll, with harissa warmth and salty halloumi tucked inside. The little nigella seeds on top give the golden rolls a distinctive finish. Put a few on a plate and enjoy the crisp edges alongside the soft filling.
- Prep
- 15 min
- Cook
- 30 min
- Total
- 45 min
- Original yield
- Serves 12
- Ingredients
- 9 listed
Make it part of your week
Recipe categories & planning details
- Meal type
- Lunch · Sides
- Primary protein
- Lamb
- Cooking method
- Baking · Baked & roasted
- Preparation & total time
- Prep: 15 minutes or less · Total: 31–60 minutes
A few quick notes
1. Mix the filling properly
Use your hands to bring the lamb, onion, breadcrumbs, harissa and halloumi together so the cheese and seasoning are spread through the mince. A patchy mix makes the rolls harder to shape evenly.
2. Build two long rolls first
Each pastry sheet is cut into two rectangles, then used to make one long filled roll. Seal and trim these before cutting them into the smaller sausage rolls.
3. Crimp before glazing
After slicing the long rolls, press the edges with a fork, then brush with beaten egg. That order helps keep the filling enclosed before the pastry gets its glossy finish.
Get to know the ingredients
Use the lamb mince listed
The filling is built around 10% fat lamb mince, mixed with breadcrumbs, onion, harissa and halloumi. The mince needs enough structure to be shaped into long sausages for the pastry.
Grate the halloumi coarsely
The halloumi goes into the filling, not on top, so grate it coarsely before mixing. Bigger shreds are easier to fold through the lamb without disappearing completely.
Ready-rolled pastry keeps the shaping simple
The recipe uses two ready-rolled puff pastry sheets. Cut each sheet into two rectangles so you have the pieces you need to sandwich the lamb filling.
Let’s make it
Choose your servings, then check things off as you go.
Original recipe: Serves 12. Original quantities shown.
Check ingredients as you prepare them. These checks stay on this page.
How to make it
0 of 4 steps completeMake room for Lamb sausage rolls
Review ingredients in your pantry before anything is added. Meal plans use your household size; grocery-only additions use the servings selected above.
The last little job
The last little job
Brush the shaped rolls with beaten egg, then add sea salt flakes and a few nigella seeds before baking. Let them sit on a wire rack after the oven so the pastry can settle before serving.
A little more help as you go
Aim for an even sausage shape
Shape each half of the lamb mixture to roughly the length of a pastry rectangle before you cover it. An even log gives you neater pieces when the roll is sliced.
Use the colour as your final cue
The bake time is 30-35 mins, and the pastry should be golden. Once baked, the rolls need 15 mins on a wire rack before serving.
A few questions you might have
Do I put the lamb mixture on one pastry rectangle and fold it over?
Use two rectangles for each long roll. Put the shaped lamb sausage in the centre of one rectangle, place another rectangle on top, then press down to seal and trim the edges.
How many pieces should I cut from the long rolls?
Slice each long roll into 4.5-5cm rolls. You should get 12 in total once both long rolls are cut.
Why are breadcrumbs in the filling?
The dried breadcrumbs are mixed into the lamb filling with the onion, harissa and halloumi. They help the mixture come together so it can be shaped into long sausages.
When do the nigella seeds go on?
Add them after brushing the shaped rolls with beaten egg and before baking. The recipe uses just a few seeds on each roll, along with sea salt flakes.
Can I serve them straight from the oven?
Let them cool on a wire rack for 15 mins first. That short rest is part of the recipe and helps the baked rolls finish settling before serving.
Storage & reheating safety
For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.
These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures
Recipe source: bbcgoodfood.com. Ingredient names and quantities may be adapted for the pantry.
Preparation notes follow the recipe shown here.
