Lamb, Halloumi & Rose Harissa Sausage Rolls
These lamb, halloumi & rose harissa sausage rolls are crisp & flaky, packed full of flavour & have the perfect amount of spice. They’re a great lunchtime snack.
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For a tasty alternative to a classic sausage roll, we’re swapping out the pork sausage meat for a mix of lightly spiced lamb & grated halloumi. These are absolutely jam packed full of flavour & make a fantastic dish to serve at lunchtime, at a picnic or a dinner party.
What Is Rose Harissa?
Harissa is a spicy chilli paste that originates from Tunisia & tends to be used in marinades & sauces. There’s a few different types of harissa available but the one that we’re going to be using is rose harissa. This variety is made with dried rose petals & rose water which gives it a milder, more subtle amount of spice, which works perfectly with the delicate flavour from the lamb.
Check out our collection of lunch recipes for more dishes to try! Here you’ll find sausage rolls, sandwiches, salads, scotch eggs & lots more…
What You’ll Need
- Lamb Mince – For these sausage rolls, you’ll need lamb mince that contains around 20% fat. You can get this from most supermarkets. If you’re mincing your own lamb, I’d recommend using a lamb shoulder.
- Halloumi – You’ll need a whole block of halloumi for this recipe. If you’d prefer to use a different cheese, feta would make a good alternative.
- Rose Harissa – Rose harissa is a chilli paste that’s made with rosewater and dried rose paste which gives it a more mildly spiced flavour. If you’d prefer a spicier flavour, use regular harissa instead.
- Herbs & Spices – We’re going to be flavouring our lamb sausage meat with dried mint & smoked paprika.
- Breadcrumbs – Adding breadcrumbs into the lamb mince helps bind it & prevents it from drying out as it cooks. I find that it’s best to make your own breadcrumbs by blitzing some white bread up in a food processor.
- Honey – Adding a small amount of honey to the lamb mix helps cut through the spice from the harissa.
- Puff Pastry – For convenience, we’re using ready rolled puff pastry. You’ll need 2 x 320g packs. I use Jus-Rol puff pastry.
- Egg Wash – To give our sausage rolls a deep, golden finish, we’re going to brushing them with an egg wash made with an egg yolk & double cream before baking them.
How To Make Lamb & Halloumi Sausage Rolls
The full, printable recipe card for these sausage rolls can be found at the bottom of this post! Here’s a quick rundown of the recipe…
Lamb & Halloumi Sausage Filling
To make the lamb & halloumi sausage meat, we first grate a block of halloumi then add into a mixing bowl with lamb mince, breadcrumbs, honey, rose harissa paste, dried mint & smoked paprika. We season the mix with salt & pepper then give everything a good mix, to combine.
Once mixed, I’d recommend cooking a small amount of the lamb mix in a frying pan then giving it a taste. Then we can season the meat with more salt & pepper as needed.
Assembly
To assemble our lamb sausage rolls, we take a sheet of ready rolled puff pastry, shape half of the lamb mix into a long cylinder (the same length as the pastry) then set down the length of the pastry, about a third of the way up. We then brush the exposed pastry with a light layer of egg wash.
Next, we take the long edge of pastry furthest away from us & bring it up & over the sausage meat. We press the edges together lightly, to seal then crimp with a fork. Once assembled, we place the sausage roll onto a lined baking tray then repeat the assembling process with the remaining lamb & another sheet of puff pastry.
When crimping the sausage rolls, dip your fork in flour to stop it sticking to the pastry!
Chill In The Fridge
Once assembled, we chill the sausage rolls in the fridge for an hour before cutting them into portions. This makes it easier to cut the sausage rolls into pieces & means that the pastry will be completely cold when they go into the oven. This is key to making crisp & flaky sausage rolls!
Cutting Into Portions
Next, we cut each sausage roll into 6 pieces (so there’s 12 individual sausage rolls in total) then brush each one with a light coating of egg wash. We pop the sausage rolls back in the fridge whilst we preheat our oven to 190°c/374°f.
Baking
To cook our sausage rolls, we brush them with another coating of egg wash, sprinkle with nigella seeds then bake for 25-30 minutes until the pastry is crisp & golden and the lamb is cooked through. You’ll know when the meat is cooked because it will have reached an internal temperature of 75°c/167°f.
Tips & Tricks
- Use lamb mince that contains plenty of fat, to prevent the sausage rolls from drying out as they cook. If you’re mincing your own lamb, use a lamb shoulder.
- Once the lamb filling has been mixed, cook a small amount in a frying pan, give it a taste then add in more seasoning as required.
- For the deepest finish, brush your sausage rolls with an egg wash made with egg yolk & double cream before baking.
- For perfectly cooked sausage rolls, use a digital food probe to check the internal temperature of the meat. Lamb sausage rolls need to reach an internal temperature of at least 75°c/167°f to be fully cooked.
Frequently Asked Questions
To cook sausage rolls in an Aga, bake them in the roasting oven, on the bottom set of runners.
Lamb mince with a fat content around 20% is best for sausage rolls (you can buy this in most supermarkets). If you’re mincing your own lamb, I’d recommend using a lamb shoulder.
Lamb sausage rolls can be prepared then stored in the fridge for up to 2 days in advance, just make sure to cover them in clingfilm to stop them drying out.
Cooked sausage rolls should be stored in an airtight container in the fridge. They’re best eaten within 3 days.
Puff pastry is best for sausage rolls, either ready rolled, a block or homemade. For convenience, I like to use a pack of ready rolled puff pastry.
Sausage rolls can be reheated a few different ways. You can bake them in an oven or air fryer set to set to 175°c/350°f or you can microwave them. Whichever method you choose, make sure that the meat is piping hot & has reached an internal temperature of at least 75°c/167°f before serving.
Equipment Used
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More Lunch Recipes To Try!
- Black Garlic Chicken Crisp Sandwich
- Creamy Garlic Mushrooms On Toast With Poached Eggs
- Roast Chicken & Giant Couscous Salad
- Smoked Lamb Shawarma & Za’atar Halloumi Sandwich
- Roasted Sweet Potato & Miso Soup
- Hummus With Roasted Chickpeas & Hazelnut Dukkah
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Lamb, Halloumi & Rose Harissa Sausage Rolls
Equipment
- Mixing Bowls
- Large Baking Tray
- Cheese Grater
- Pastry Brush
- Digital Food Probe
Ingredients
Lamb Filling
- 500 g Lamb Mince (See Notes)
- 250 g Halloumi (Grated On A Box Grater)
- 50 g White Breadcrumbs
- 1 tbsp Honey
- 2 tsp Rose Harissa Paste
- 1 tsp Smoked Paprika
- 1 tsp Dried Mint
To Assemble
- 640 g Ready Rolled Puff Pastry (2 Packets – See Notes)
- 1 Yolk
- 2 tsp Double Cream
To Sprinkle On Top
- 1 tbsp Nigella Seeds
Instructions
Lamb Filling
- Add the lamb mince into a mixing bowl with the grated halloumi, breadcrumbs, honey, harissa, paprika & dried mint.
- Season the mix sea salt & freshly cracked black pepper then mix well.Halloumi can be quite salty so go easy on the salt to begin with. I like to mix the lamb by hand – a pair of gloves comes in handy here!
- Next, take a small amount of the lamb & fry it in a saucepan set over a medium heat. Give it a taste to check the seasoning then add more salt & pepper into the lamb mix as needed.
Sausage Rolls
- Line a large baking tray with baking paper then set aside.
- Add the egg yolk & cream into a bowl & whisk together then set aside for now. This is our egg wash.
- Next, unroll one of the sheets of pastry so that it sits facing horizontally in front of you.
- Take half of the lamb filling & shape into a long cylinder, the same length as the pastry. Lay this down the length of the pastry, so that it sits about a third of the way up. Brush the exposed edges of pastry with a light layer of egg wash
- Next, take the long edge of pastry furthest away from you & bring it over the sausage meat. Press the edges together lightly, to seal then crimp with a fork. Dip your fork in flour, to stop it sticking to the pastry.
- Trim the seam slightly, to neaten up then place the sausage roll onto the lined baking tray. Repeat the shaping process with the remaining lamb & pastry then chill the sausage rolls in the fridge for at least an hour.I like to use a pizza cutter to trim the pastry but a sharp knife will work too.
Cooking
- Preheat an oven to 190°c/170°c fan (374°f/338°f).
- Cut each of the sausage rolls into 6 equal pieces then return to the baking tray & brush the pastry with a light coating of egg wash. Chill these in the fridge for 20 minutes or so, whilst your oven heats up.
- Next, give each sausage roll another light coating of egg wash then sprinkle the tops with the nigella seeds.
- Bake the sausage rolls for 25-30 minutes, until the pastry is golden brown & crisp and the lamb is cooked through. If you take the internal temperature of the lamb with a food probe, it should be at least 75°c/167°f once cooked.
- Serve the sausage rolls whilst they're still warm or let them cool down & store in the fridge.
