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Lamb, Rosemary & Apple Sausage Rolls

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Servings 6


  • 400g lamb mince
  • 250g sausage meat, such as pork or beef
  • 1 apple, unpeeled and grated
  • 1 whole egg and 1 egg white
  • 1 small onion, peeled and grated
  • 1 clove garlic, crushed
  • 2 tbsp chopped parsley
  • ½ tsp finely chopped rosemary
  • 3 finely chopped sage leaves
  • 1 tsp fruit chutney or tomato sauce
  • 1 tsp salt
  • pepper
  • 2 sheets flaky pastry


  • Preheat the oven to 200ºC and line baking trays with baking paper.
  • Place the ingredients in a bowl and mix well with your hands.
  • Roll in the pastry to get the sizes you want. Place on the trays seam side down. Put a hole or a slash in the top of each to allow the steam to escape. Brush the tops with the egg yolk mixed with a tablespoon of water.
  • Bake 20 mins then check if any liquid has come out of the rolls and soak it up with paper towels if there is any. Bake another 10 mins. Adjust the cooking time for the size of the rolls.


Recipe by Annabel Langbein