Mini Spiced Pumpkin Sausage Rolls

Time: 1 hour 20 minutes
Serves: Makes 8 rolls

Ingredients: 

GOLDEN PASTRY

200g (2 cups) blanched almond meal 
3 tablespoons melted butter

2 eggs, whisked

1 teaspoon gluten-free baking powder

FILLING

200g fatty lamb mince

1⁄2 small red onion, finely diced
1 garlic clove, grated

2 teaspoons curry powder

1 teaspoon chilli flakes

1⁄2 teaspoon ground cumin

1⁄2 teaspoon ground coriander
125g (1 cup) finely grated butternut pumpkin 
Sea salt and freshly ground black pepper
1 egg, separated

1 tablespoon sesame seeds

Method: 

Preheat the oven to 170°C and line two baking trays with baking paper.

For the golden pastry, combine the almond meal, butter, whisked egg and baking powder in a bowl and mix well to form a sticky, wet dough. You should be able to roll it so it holds its form without cracking or breaking apart. If it’s too dry, add a little more melted butter; if it’s too wet, add a little more almond meal. Roll into four evenly sized balls, cover with plastic wrap and chill in the fridge for 20–30 minutes while you get started on the filling.

Combine the lamb mince, onion, garlic, curry powder, chilli flakes, cumin, coriander, pumpkin and a generous pinch of salt and pepper in a large bowl. Mix well with your hands until all the flavours are incorporated. Add the egg white and mix until the mixture feels sticky and starts to bind. 

Remove a dough ball from the fridge and place it on a sheet of baking paper. Cover with another sheet of baking paper and roll out the dough to form a 10 cm × 15 cm rectangle about 5 mm thick. Place a quarter of the filling in a log shape down the middle of the dough. Fold the dough over the filling to enclose it. Whisk the egg yolk in a small bowl and, using a pastry brush, brush a little along the seam and press down lightly to seal. Slice the roll crossways in half. Repeat with the remaining balls of dough and filling. Place the sausage rolls, seam-side down, on the prepared trays.

Brush a little egg yolk over the top of each sausage roll (this egg wash helps them turn golden brown) and sprinkle on the sesame seeds. Bake for 25–30 minutes, or until the pastry is golden brown and the filling is cooked through. Best enjoyed on the day.