January 26. Australia Day. Is there anything more quintessentially Australian than to spend the day at the beach?  Our local beach?  Bondi Beach. Filled with locals and tourists alike enjoying perfect blue skies, sand and surf.  For lunch? Home-made sausage rolls. Lamb of course. Served with lashings of tomato sauce. Happy Australia Day!

Lamb Sausage Rolls

Makes 32 

1 tablespoon olive oil
1 small brown onion, finely chopped
4 garlic cloves, crushed
1 long red chilli, minced
1/3 bunch mint, leaves stripped from stem and minced
1/3 bunch parsley, leaves stripped from stem and minced
2 teaspoons ground cumin
2  teaspoons sweet paprika
1 teaspoon ground coriander
1 kg lamb mince
1 ½ cups fresh breadcrumbs
2 eggs, lightly beaten
2 tablespoons  hot chilli sauce
3 tablespoons tomato sauce
1 tablespoon soy sauce
4 sheets frozen puff pastry, partially thawed, halved

To glaze
1 egg, lightly beaten
1 1/2 tablespoons sesame seeds

PREHEAT oven to 200°C/180°C fan-forced. Line 2 baking trays with baking paper.
HEAT oil in frying pan over medium heat. Add onion, chilli and garlic. Cook, stirring, for 4 minutes or until onion has softened.
ADD parsley, mint, cumin, coriander and paprika. Cook, stirring, for 1 minute or until fragrant. Transfer to a large heatproof bowl. Set aside to cool for 10 minutes.
ADD mince, breadcrumbs, eggs and the hot chilli, tomato and soy sauces  to onion mixture. Mix until well combined.

To form the sausage rolls.
TAKE ½ cup of the mince mixture and form into a sausage shape with your hands.
PLACE along the long side of 1 pastry half. Brush opposite edge with a little of the remaining egg.
ROLL up pastry, starting from mince side, to enclose filling.
CUT each log into quarters. Place seam-side down on lined oven trays.
REPEAT with remaining mince mixture, pastry and egg to make 32 rolls.

BRUSH the tops of the sausage rolls with lightly beaten  egg. Sprinkle with sesame seeds.
BAKE for 25 to 30 minutes, swapping trays halfway through cooking time, or until golden and puffed. Stand for 5 minutes before serving.