Ingredients:

  • 1 lb (450 g) Lean Lamb Mince (Ground Lamb)
  • 1/2 medium Red Onion, very finely diced
  • 2 large Garlic Cloves, minced or crushed
  • 4 oz (115 g) Feta Cheese, crumbled
  • 1/4 cup packed Fresh Mint, finely chopped
  • 1/4 cup Panko Breadcrumbs
  • 1 tsp Ground Cumin
  • 1/2 tsp Ground Coriander
  • 1/4 tsp Ground Cinnamon
  • Pinch Chili Flakes (Optional)
  • 3/4 tsp Salt
  • 1/2 tsp Freshly Ground Black Pepper
  • 2 sheets Ready-Rolled Puff Pastry (all-butter preferred)
  • 1 Large Egg, whisked (for egg wash)
  • 1 Tbsp Sesame Seeds

Instructions:

  1. Combine Ingredients: In a large bowl, mix the lamb mince, diced red onion, garlic, crumbled feta, mint, panko breadcrumbs, all spices (cumin, coriander, cinnamon, chili flakes), salt, and pepper.
  2. Mix Gently: Use your hands to combine the ingredients thoroughly until just mixed. Do not overwork the meat mixture.
  3. Form Logs & Chill: Divide the mixture into four equal parts. Roll each part into a long, thin log, roughly the length of your puff pastry sheet. Place the logs on a plate, cover, and chill in the fridge for at least 30 minutes.
  4. Prep Pastry: Preheat the oven to 200°C / 400°F (Gas Mark 6). Line two baking sheets with parchment paper. Lay one sheet of cold puff pastry flat.
  5. Position Filling: Place one chilled lamb log along the edge of the pastry sheet closest to you.
  6. Roll and Seal: Brush the opposing edge of the pastry lightly with the prepared egg wash. Tightly roll the pastry over the filling, ensuring the seam finishes underneath the roll. Gently press or crimp the seam to seal.
  7. Repeat: Repeat the rolling and sealing process with the remaining three filling logs and the second sheet of pastry.
  8. Cut Rolls: Use a sharp knife or pizza cutter to cut each long roll into 5 or 6 small, individual pieces (about 4 cm / 1.5 inches each).
  9. Arrange and Finish: Place the rolls seam-side down on the prepared baking sheets, leaving space between them. Brush the tops generously with the remaining egg wash.
  10. Garnish: Sprinkle the tops with sesame seeds. Make one small, shallow diagonal score across the top of each roll to allow steam to escape.
  11. Bake: Bake for 22–25 minutes, rotating the trays halfway through, until the pastry is puffed up, deeply golden brown, and the filling is cooked through (internal temperature should reach 74°C / 165°F).
  12. Cool: Let them cool slightly on the tray for 5 minutes before transferring them to a wire rack. Serve warm or at room temperature.