Lamb and Halloumi Sausage Roll Twirls
Lamb and Halloumi Sausage Roll Twirls
Ingredients
For the Twirls Filling
- 500 g lamb mince, or mince of choice
- 1 bunch spring onions, white ends, finely diced
- 1 bunch fresh parsley, finely chopped
- 1 tablespoon cumin
- 1 tablespoon coriander seeds
- 1 tablespoon sesame seeds
- 1 tablespoon salt
- 1 tablespoon pepper
- 100 g halloumi, grated
For the Twirls Coating and Serving
- 1 pack ready roll puff pastry
- 2 eggs
- 1 teaspoon paprika, optional
- 1 teaspoon turmeric, optional
- as needed butter, for greasing
- extra halloumi, grated
- as needed glazing syrup, honey or maple are good
For the Special Dipping Sauce
- 300 g Greek yoghurt, 5% if possible
- 2 tablespoons sesame oil
- 1 bunch spring onions, green ends, finely diced
- 2 cloves garlic, minced
- 1/2 lemon, juiced
- 2 pinches salt, big
- as needed black pepper, freshly cracked
Instructions
- 1
Preheat your oven to 200°C (390°F).
⏱️ 15 min•🌡️ 200
- 2
In a dry pan, toast the cumin, coriander, and sesame seeds over medium heat until fragrant. This should take about 2-3 minutes. Once toasted, you can either grind them first and then add them, or grind them together with the lamb mince, finely diced white ends of spring onions, finely chopped fresh parsley, salt, pepper, and grated halloumi in a large bowl. Mix all filling ingredients thoroughly by hand.
⏱️ 10 min
- 3
Unroll the puff pastry sheet on a clean surface. Carefully and evenly spread the prepared meat mixture across the entire surface of the pastry sheet, ensuring it's covered from edge to edge.
⏱️ 5 min
- 4
In a small bowl, whisk together the 2 eggs. If desired, add the optional 1 teaspoon of paprika and 1 teaspoon of turmeric to the egg wash. Drizzle some of this egg mixture over the meat filling on the pastry. Then, starting from one long edge, carefully roll up the pastry lengthways into a tight log. Brush the exterior of the pastry with more egg wash as you roll to help seal it and add flavor.
⏱️ 5 min
- 5
Using a sharp knife, cut the pastry log into 12 equal pieces. To do this accurately, first mark the halfway point, then half again, and then divide each of those 4 quadrants into 3 pieces.
⏱️ 3 min
- 6
Grease a 12-cup cupcake tray with butter, or line a baking tray with non-stick baking paper.
⏱️ 2 min
- 7
Carefully place each cut sausage roll piece into the prepared cupcake tray, or spread them apart on the baking tray. If using a cupcake tray, leave a bit of an edge on either side of each piece as the puff pastry will expand during baking.
⏱️ 3 min
- 8
Brush the tops of the twirls with the remaining egg wash. Place the tray into the preheated oven and bake for 15 minutes.
⏱️ 15 min•🌡️ 200
- 9
After 15 minutes, remove the twirls from the oven. Brush them with your chosen glazing syrup (honey or maple work well) and sprinkle extra grated halloumi on top. Return them to the oven and increase the temperature to the highest setting your oven allows. Bake for a further 5 minutes, or until the twirls are golden brown and the halloumi is melted and slightly crispy.
⏱️ 5 min•🌡️ 250
- 10
Immediately remove the twirls from the cupcake tins (if used) and transfer them to a wire drying rack to prevent them from becoming soggy.
⏱️ 2 min
- 11
While the twirls are baking or cooling, prepare the special dipping sauce. In a bowl, combine the finely diced green ends of the spring onions, minced garlic, sesame oil, the juice of 1/2 lemon, 2 big pinches of salt, and freshly cracked black pepper. Add the 300g of Greek yoghurt (5% if possible) and mix everything together until well combined.
⏱️ 5 min
- 12
Serve the warm lamb and halloumi sausage roll twirls with the special dipping sauce and cranberry sauce, if desired, for a festive touch.
Kitchen Tools
Nutrition Facts (per serving)
Lamb and Halloumi Sausage Roll Twirls
For the Twirls Filling
- 500 g lamb mince, or mince of choice
- 1 bunch spring onions, white ends, finely diced
- 1 bunch fresh parsley, finely chopped
- 1 tablespoon cumin
- 1 tablespoon coriander seeds
- 1 tablespoon sesame seeds
- 1 tablespoon salt
- 1 tablespoon pepper
- 100 g halloumi, grated
For the Twirls Coating and Serving
- 1 pack ready roll puff pastry
- 2 eggs
- 1 teaspoon paprika, optional
- 1 teaspoon turmeric, optional
- as needed butter, for greasing
- extra halloumi, grated
- as needed glazing syrup, honey or maple are good
For the Special Dipping Sauce
- 300 g Greek yoghurt, 5% if possible
- 2 tablespoons sesame oil
- 1 bunch spring onions, green ends, finely diced
- 2 cloves garlic, minced
- 1/2 lemon, juiced
- 2 pinches salt, big
- as needed black pepper, freshly cracked
Instructions
- 1
Preheat your oven to 200°C (390°F).
⏱️ 15 min•🌡️ 200 - 2
In a dry pan, toast the cumin, coriander, and sesame seeds over medium heat until fragrant. This should take about 2-3 minutes. Once toasted, you can either grind them first and then add them, or grind them together with the lamb mince, finely diced white ends of spring onions, finely chopped fresh parsley, salt, pepper, and grated halloumi in a large bowl. Mix all filling ingredients thoroughly by hand.
⏱️ 10 min - 3
Unroll the puff pastry sheet on a clean surface. Carefully and evenly spread the prepared meat mixture across the entire surface of the pastry sheet, ensuring it's covered from edge to edge.
⏱️ 5 min - 4
In a small bowl, whisk together the 2 eggs. If desired, add the optional 1 teaspoon of paprika and 1 teaspoon of turmeric to the egg wash. Drizzle some of this egg mixture over the meat filling on the pastry. Then, starting from one long edge, carefully roll up the pastry lengthways into a tight log. Brush the exterior of the pastry with more egg wash as you roll to help seal it and add flavor.
⏱️ 5 min - 5
Using a sharp knife, cut the pastry log into 12 equal pieces. To do this accurately, first mark the halfway point, then half again, and then divide each of those 4 quadrants into 3 pieces.
⏱️ 3 min - 6
Grease a 12-cup cupcake tray with butter, or line a baking tray with non-stick baking paper.
⏱️ 2 min - 7
Carefully place each cut sausage roll piece into the prepared cupcake tray, or spread them apart on the baking tray. If using a cupcake tray, leave a bit of an edge on either side of each piece as the puff pastry will expand during baking.
⏱️ 3 min - 8
Brush the tops of the twirls with the remaining egg wash. Place the tray into the preheated oven and bake for 15 minutes.
⏱️ 15 min•🌡️ 200 - 9
After 15 minutes, remove the twirls from the oven. Brush them with your chosen glazing syrup (honey or maple work well) and sprinkle extra grated halloumi on top. Return them to the oven and increase the temperature to the highest setting your oven allows. Bake for a further 5 minutes, or until the twirls are golden brown and the halloumi is melted and slightly crispy.
⏱️ 5 min•🌡️ 250 - 10
Immediately remove the twirls from the cupcake tins (if used) and transfer them to a wire drying rack to prevent them from becoming soggy.
⏱️ 2 min - 11
While the twirls are baking or cooling, prepare the special dipping sauce. In a bowl, combine the finely diced green ends of the spring onions, minced garlic, sesame oil, the juice of 1/2 lemon, 2 big pinches of salt, and freshly cracked black pepper. Add the 300g of Greek yoghurt (5% if possible) and mix everything together until well combined.
⏱️ 5 min - 12
Serve the warm lamb and halloumi sausage roll twirls with the special dipping sauce and cranberry sauce, if desired, for a festive touch.