Lamb and paprika sausage rolls
Pimenton, also known as Spanish paprika, is the powder of dried red capsicums. It can be sweet, hot, smoked or bitter-sweet. Introduced to Spain from South America as a decorative plant, pimenton is now an integral part of the Spanish kitchen, much like dashi is to Japanese cuisine or parmesan is to Italian cuisine. Tins of this spice, imported from Spain, are sold at good Australian delis and usually feature eye-catching artwork.
Tins of Spanish paprika often feature eye-catching artwork. The spice adds flavour to a broad range of dishes, including these lamb sausage rolls. Photo: Marina Oliphant
Have your say
500g coarsely ground lamb mince
80g finely diced onion
1 tsp ground cumin
1 tbsp smoked paprika
4 garlic cloves, finely chopped
30g fresh breadcrumbs
20g grated parmesan
1 large pinch salt
1 tbsp finely chopped rosemary
1/2 lemon, rind finely grated
2 sheets store-bought puff pastry
1 egg whisked with a little water
Put filling ingredients in a bowl and mix well (if using an electric mixer, mix about 3 minutes with a paddle).
Cut each puff pastry sheet in half and put a quarter of the lamb mix in a piping bag, leaving a large piping hole. Pipe the mix lengthways along the pastry, 1 centimetre from the bottom.
Brush egg wash along the top of the pastry above the lamb, roll over and seal. Repeat with remaining pastry pieces and lamb mix to create four very long sausage rolls.
Place on baking tray lined with baking paper and put in the fridge for half an hour.
Pre-heat oven to 200C. Remove rolls from fridge, brush tops well with egg wash and cut into desired size (from a cocktail bite to lunch size). Return to lined tray, bake for about 12 minutes until golden.