INGREDIENTS:

(SERVES 4)

​

• 200g spelt wholemeal flour

• 100g soft nuttelex (butter substitute)

• 3 tbs water

• extra flour

​

• 300g lamb mince

• 2 diced carrots

• 1 diced brown onion

• 1/2 cup spinach

• 1 tsp garlic

• 1 tsp worcestershire sauce

• 1 tsp marjoram

• cracked pepper

• 100g haloumi

• egg wash (1 egg and dash of milk, whisked)

​

METHOD:

​

1. Pre heat the oven to 220 degrees and line a tray with baking paper.

2. In a mixing bowl use a fork to mash the spelt flour and soft butter together until is resembles bread crumbs. 

3. Attach mixing bowl to electric mixer with a kneading attachment and knead, slowly adding the water. Leave to knead on low until the sides pull away and form a dough around the hook. You may need to add more flour at this stage.

4. Remove when a solid dough has formed and place on a lightly floured surface. Separate dough into two and shape into balls. Use a rolling pin to roll each one out into a square. Make sure it's not too thin or it will be too hard to roll.

5. Thinly slice the haloumi and place approximately 5 slices near the edge of each of the pastry slices. Leave enough space to add the lamb mixture and roll all the way over.

6. In a pan, cook the lamb, carrots, spinach and onion in the garlic, worcestershire, marjoram and cracked pepper.

7. When the lamb is cooked place half of the mixture over each of the haloumi slices, forming a line of haloumi and lamb mixture. Fold the edge over the haloumi and lamb, and continue to roll until out of pastry. Fold the end in to seal. Repeat with the second pastry.

8. Place the 2 large sausage rolls on the baking trays and coat with the egg wash using a brush.

9. Bake for approximately 20 minute or until golden brown. Slice into small sausage rolls before serving.