Best Lamb Sausage In Puff Pastry Recipes

LAMB PASTRY BUNDLES

Lamb Pastry Bundles image

This recipe was such a hit that my family has now incorporated the Mediterranean flavors into several dishes! -Tess Konter, New York, New York

Provided by Taste of Home

Categories Appetizers

Time 50m

Yield 1-1/2 dozen (2 cups sauce).

Number Of Ingredients 13

Ingredients

1 small onion, grated
2 teaspoons ground cumin
1 teaspoon paprika
1-1/2 pounds ground lamb
1 tablespoon olive oil
1 package (17.3 ounces) frozen puff pastry, thawed
2 logs (4 ounces each) fresh goat cheese, cut into 18 slices
1 large egg, lightly beaten
SAUCE:
3/4 cup mayonnaise
1 jar (24 ounces) roasted sweet red peppers, drained
1 garlic clove, minced
Dash crushed red pepper flakes

Steps:

Preheat oven to 400°. In a large bowl, combine onion, cumin and paprika. Crumble lamb over mixture and mix well. Shape into eighteen 1/2-in.-thick mini patties. In a large skillet, cook patties in oil in batches over medium heat until a thermometer reads 160° and juices run clear, 3-4 minutes on each side., On a lightly floured surface, unfold puff pastry. Roll each sheet into a 12x12-in. square. Cut each into nine squares. Place a patty in the center of each square; top with cheese. Lightly brush egg over edges of pastry. Bring opposite corners of pastry over patty; pinch seams to seal tightly., Place seam side up on a 15x10x1-in. baking pan; brush with egg. Bake until pastry is golden brown, 18-22 minutes., Place sauce ingredients in a food processor; cover and process until blended. Serve with bundles.

Nutrition Facts : Calories 318 calories, Fat 22g fat (6g saturated fat), Cholesterol 43mg cholesterol, Sodium 352mg sodium, Carbohydrate 18g carbohydrate (1g sugars, Fiber 2g fiber), Protein 10g protein.

LAMB SAUSAGE IN PUFF PASTRY

Lamb Sausage in Puff Pastry image

Provided by Ina Garten

Categories appetizer

Time 1h45m

Yield 6 to 8 servings

Number Of Ingredients 4

Ingredients

1 pound fresh lamb sausage, 1/2-inch thick, in a coil
2 sheets commercial puff pastry, thawed
2 tablespoons Dijon mustard
1 egg, beaten with 1 tablespoon water or milk, for egg wash

Steps:

Preheat the oven to 400 degrees F.
Bake the sausage on a baking sheet for 20 minutes. Turn the sausage and bake it 5 to 10 minutes more, until it's fully cooked. Cool to room temperature.
Unfold the puff pastry on a lightly floured board. Cut each piece in half lengthwise and brush the top sides with mustard. Divide the sausage into 4 equal pieces. Starting at the long end of the pastry, place 1 piece of the sausage on top of the mustard and roll it up tightly, overlapping the end by 1/2 inch and sealing the pastry by brushing the edge with water. Cut off the excess pastry. Roll the other 3 pieces of sausage in puff pastry. Place the 4 rolls, seam side down, on a baking sheet lined with parchment paper. Brush with the egg wash. Lightly score each roll diagonally to make 7 equal pieces. Bake at 400 degrees for 20 to 25 minutes, until browned. Slice and serve immediately.