Wheatbelt Lamb & Rosemary Sausage Rolls with Tomato Relish

Make the Tomato Relish

1. Heat olive oil in a small saucepan over medium heat.
2. Add onion and cook for 3–4 minutes until softened.
3. Add tomato, brown sugar, vinegar and salt.
4. Simmer for 15–20 minutes, stirring occasionally, until thick and glossy.
5. Set aside to cool slightly.

Prepare the Filling

1. Melt butter in a frying pan over medium-low heat.
2. Add the onions and cook for 15–20 minutes until deeply golden and caramelised.
3. Add garlic and cook for 1 minute.
4. Remove from heat and allow to cool slightly.
5. In a large bowl combine lamb mince, caramelised onions, grated carrot, rosemary, thyme, feta, Dijon mustard, Worcestershire sauce, egg and breadcrumbs.
6. Season generously with salt and pepper.
7. Mix until fully combined and slightly sticky.

Assemble the Sausage Rolls

1. Preheat oven to 210°C.
2. Cut each sheet of pastry in half lengthways to create four long strips.
3. Divide the filling evenly into four logs.
4. Place one log along the centre of each pastry strip.
5. Brush one edge of the pastry lightly with water.
6. Roll tightly and seal.
7. Cut each roll into 2–3 bite-sized pieces.

Egg Wash and Bake

1. Whisk together the egg and milk.
2. Place sausage rolls seam-side down on a lined baking tray.
3. Brush generously with egg wash.
4. Wait 2 minutes and apply a second coat.
5. Sprinkle lightly with flaky sea salt.
6. Bake for 22–25 minutes until deeply golden and crisp.

Serve best 3 for judging.