You will need
450g lean lamb mince
25-50g sultanas
1 small onion, peeled and grated
2 tbsp freshly chopped coriander
2 tbsp curry paste of your choice
Salt and freshly milled black pepper
2 x 320g ready rolled puff pastry sheets
1 egg, beaten
2 tbsp sesame seeds
For the piccalilli vegetables:
4 gherkins, sliced
5 cm piece cucumber, sliced
75g cauliflower broken into very small pieces or florets
150g French green beans, cut into 2.5 cm pieces
½ red pepper, deseeded and thinly sliced
4 tbsp vinegar (from gherkin jar)
4 tbsp honey
2 tsp English mustard
Method
1. To prepare the piccalilli, mix together the gherkins, cucumber, cauliflower, green beans and red pepper. Add the vinegar, honey and mustard. Mix well, cover and leave in the fridge for at least two hours, or overnight, if time allows for the flavours to infuse.
2. In a large bowl, mix together the lamb, sultanas, onion, coriander, curry paste and seasoning.
3. Place each puff pastry sheet on a lightly floured surface. Cut into two long rectangles, lengthways. You should have four rectangles. Place a layer of the lamb mixture down the middle of each pastry rectangles in total.
4. Preheat the oven to 200°C/Gas mark 6. Brush one side of the pastry with the beaten egg, fold the other side of the pastry over to meet the egg washed side.
5. Seal the edges with a fork. Glaze the top of the pastry with the egg wash. Cut six rolls from each length.
6. Transfer the 24 rolls to two large non-stick baking trays, leaving plenty of room for each roll to rise. Bake for 20-25 minutes until golden.
Recipe, Simply Beef and Lamb
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