Four in each pack. Par-cooked, then frozen.
We make a delicious mix of lamb mince, herbs and spices and then tuck it into a bed of buttery puff pastry made for us by our neighbours, Brickfield Bakery. Made here at the butchery in Marrickville.
Pre-heat your oven to 180 degrees, fan-forced. Put the sausage rolls on a wire rack (so the bottoms cook) and heat for 30 minutes.
Filling: pastured lamb mince, brown onions, garlic, rosemary, dried oregano, thyme, olive oil, black pepper, salt, egg yolks, sesame seeds
Brickfields Puff pastry: plain flour, Pepe Saya unsalted butter (cream from pasteurised cows milk, culture), salt, vinegar, water