Ingredients
Lamb, Eggplant, Haloumi Sausage Rolls
Lamb, Eggplant, Haloumi Sausage Rolls
- 2 level tbsp olive oil
- 250 grams eggplant, chopped
- 40 grams pine nuts
- 1 tablespoons cumin seeds
- 1 brown onion, chopped
- 2 garlic cloves, crushed
- 1 tablespoons honey
- 500 grams lamb mince
- 225 grams cheese, haloumi, finely chopped
- 40 grams currants
- 2 eggs, lightly beaten
- 75 grams breadcrumbs
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
- Prepare Vegetables and Lamb Mixture:
Place onion and garlic in the Thermomix bowl. Chop by pulsing a few times.
Add olive oil to the Thermomix bowl. Cook onion and garlic for a few minutes at 120°C on speed 1, or until they are soft.
Add eggplant, pine nuts, and cumin seeds. Cook for about 5 minutes at 100°C on reverse speed 1 or until they are golden and soft. Stir in honey and set aside to cool.
In a separate bowl, mix minced lamb, haloumi, currants, beaten eggs, and breadcrumbs. Season well.
Combine the cooked eggplant mixture with the lamb mixture in the Thermomix bowl. Mix on reverse speed 2 until well combined. Transfer the mixture to a large bowl.
Prepare Pastry and Sausage Rolls:
Preheat the oven to 220°C and line three oven trays with baking paper.
Roll out your preferred puff pastry dough into a 30cm x 50cm rectangle. If you're making your own pastry using the Thermomix, follow the appropriate dough-making process.
Cut the pastry into four rectangles (about 12cm x 28cm in size).
Divide the lamb mixture into eight portions. Shape each portion into a log with moistened hands.
Place a log along the long side of a pastry rectangle and roll up to enclose. Place seam-side down on the prepared trays. Refrigerate for 15 minutes. Repeat with the remaining pastry and lamb mixture.
Bake the Sausage Rolls:
Cut each roll into three pieces. Brush the tops with extra beaten egg and sprinkle with dukkah.
Bake the sausage rolls in two batches for 20 minutes or until they are puffed and golden.
Method
Tip
Pastry and filling can be made a day ahead. Refrigerate until required. While sausage rolls are best baked close to serving, they can be baked a day ahead; reheat in oven before serving. Uncooked rolls can be frozen for up to 2 months.
Thermomix Model
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Recipe is created forTM 6
For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl. -
Recipe is created forTM 5
If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
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