Name: Lamb, Kumara and Pea Sausage Rolls
Ingredients: 1 small kumara, peeled, diced; Lupi Organic Extra Virgin Olive Oil; 500g lamb mince; 35g fresh breadcrumbs; 1 small brown onion, grated; 1/3 cup frozen baby peas; ½ cup finely chopped mint; 1 tbsp finely grated lemon rind; 1 egg, plus one extra to brush pastry; 2 sheets store-bought puff pastry, each cut in half; Sea salt and freshly cracked black pepper; Sesame seeds, to decorate

Makes 16 small sausage rolls

1 small kumara, peeled, diced

Lupi Organic Extra Virgin Olive Oil

500g lamb mince

35g fresh breadcrumbs

1 small brown onion, grated

1/3 cup frozen baby peas

½ cup finely chopped mint

1 tbsp finely grated lemon rind

1 egg, plus one extra to brush pastry

2 sheets store-bought puff pastry, each cut in half

Sea salt and freshly cracked black pepper

Sesame seeds, to decorate

RECIPE INSTRUCTIONS

Preheat oven to 200ºC. Line a baking tray with baking paper. Scatter the kumara pieces evenly on the tray, drizzle with Lupi Organic Extra Virgin Olive Oil, season then roast for 20 mins or until soft. Set aside to cool slightly.

In a large bowl combine mince, breadcrumbs, onion, peas, mint, lemon zest and 1 egg. Add the cooled, roasted kumara. Season then use clean hands to mix until very well combined.

Divide the mince mixture into 4 equal pieces, roll into logs the same length as the puff pastry (long side). Place each log into the edge of the pastry and roll to enclose.

Whisk the remaining egg and brush over the sausage rolls. Sprinkle with sesame seeds then cut each into quarters. Transfer to prepared tray and bake for 20-25 mins or until golden and flaky. Serve with sauce.