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Lamb Cigar Rolls

Course: Appetizer
Cuisine: Australian
Servings: 20 rolls


  • 5 Puff pastry sheets; each sheet cut into four
  • 500 gm lamb mince
  • 1 small or ½ medium onion
  • 3 medium garlic cloves
  • ½ inch ginger
  • 2 heaped tbsp coriander leaves; finely chopped
  • ½ tsp cumin powder
  • ¼ tsp turmeric powder
  • ½ tsp dried mint
  • 1 tsp paprika or use Kashmiri chilli powder
  • Salt to season
  • A handful of chopped raisins optional
  • Sesame seeds for garnish
  • Vegetable oil


  • Defrost the puff pastry sheets before use.
  • Heat 2-3 tbsp oil in a pan and brown the lamb mince in batches. Remove and keep aside.
  • In the same pan, add the onion, garlic and ginger; sauté till the onions have softened.
  • Next add the lamb mince back and season with the spices and salt. Mix well to combine and then add the raisins and coriander leaves. Mix well and remove from heat. Allow to cool completely.
  • Pre heat the oven (fan forced) to 200°C
  • Divide one pastry sheet into 4 equal squares.
  • Place 1-2 tbsp of the prepared mince at one end of the square. Wet the edges of the sheet and roll tightly to form a cigar shaped roll. Repeat for all the other sheets.
  • Place in a tray lined with baking paper. Spray the rolls lightly with oil and sprinkle the sesame seeds.
  • Bake in the oven at 200°C for 30 minutes or till golden brown (time taken may vary depending on the type of oven so check intermittently).
  • Serve warm with your choice of dipping sauce.


If you want to freeze for later, prepare the rolls and freeze in an airtight container. Keeps upto 2 months.