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Lamb biryani rolls
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Prep Time:
15 minutes
Cook Time:
25 minutes
Total Time:
40 minutes
Spicy twist on traditional sausage roll for a lively dinner table.
Ingredients:
  • 100g basmati rice
  • 2 eggs
  • 400g lamb mince
  • 1 tsp garam masala (Indian spice mix)
  • 1/2 tsp ground turmeric
  • Pinch of ground cardamom
  • 1/2 onion, finely chopped
  • 2 tsp finely grated ginger
  • 3 sheets frozen puff pastry, thawed, halved
  • 2 tsp nigella seeds (optional)
  • Mango chutney, to serve
  • Salad leaves, to serve
Instructions:
  • Preheat the oven to 220°C. Line a baking tray with parchment paper. Prepare rice following package directions, then drain and rinse under cold water. Set aside.
  • In a bowl, gently whisk one egg, then mix in lamb, spices, onion, ginger, and cooled rice. Season and blend thoroughly. Lightly whisk the remaining egg in another bowl.
  • Take the lamb mixture and evenly spread it out on the pastry sheets, creating a log shape along one end. Brush the opposite edge of the pastry with beaten egg, then carefully roll up the pastry to seal in the filling. Arrange the rolls seam-side down on a baking tray, brush the top with egg, and sprinkle with nigella seeds if desired. Bake for 25-30 minutes until the pastry is beautifully golden and fully cooked. Serve with mango chutney and a crisp salad.

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