Lamb & Quince Sausage Rolls - Careme Pastry

Ingredients

• 2 (445g packets) Carême Sour Cream Shortcrust Pastry, defrosted
• 1 egg yolk, lightly beaten, to glaze
• 1kg lamb shoulder, minced (ask your butcher to do this)
• 50g pancetta, finely chopped
• 1 red onion, peeled and finely chopped
• 2 cloves garlic, peeled and crushed
• 1 tablespoon finely chopped fresh rosemary
• 2 teaspoons lemon thyme leaves
• 4 anchovies, finely chopped
• 100g quince paste, finely chopped
• ¼ cup baby salted capers, rinsed and finely chopped
• 2 teaspoons finely grated lemon zest ¼ cup pinenuts
• 1 egg, lightly whisked
• 1/3 cup (25g) semolina
• Sea salt and freshly cracked black pepper
• 150g (½ cup) whole egg mayonnaise
• 1 clove garlic, crushed
• zest and juice of ½ lemon
• Place all the ingredients sausage filling together in a large mixing bowl, mixing until well combined. Evenly divide the lamb mixture into four.
• Place baking trays in preheated oven, for 35-40 minutes or until pastry is crisp and cooked through. Allow sausage rolls to cool slightly before serving.
• Meanwhile make the cheats lemon aioli by combining the mayonnaise, garlic, lemon zest and juice together in a small mixing bowl, stirring until well combined.
• Serve the sausage rolls on a platter with the aioli.