Method

• Chutney Method: Chop the aubergine and place in a pot with all of the other ingredients
• Bring to a boil and then reduce to a simmer
• Cook until the aubergine is soft and the liquid is reduced
• If you want a smoother consistency you can mash it or put it through a mouli
• Place in sterilised jars or alternatively keep in the fridge if you plan to eat straight away
• Pastry Method: In a food processor place the flour, salt and butter and pulse until it resembles breadcrumbs
• Add the cold water and pulse until it just comes together
• Wrap in cling film and refrigerate for 20 minutes
• After 20 minutes roll the dough out on a lightly floured bench to a 20 x 40cm rectangle
• Fold one third in to the middle and then fold the other third in to the middle
• Fold in half
• Turn 90 degrees and roll out again repeating the folds
• Refrigerate for 30 minutes before completing two more folds
• Leave to rest in the fridge for another 30 minutes before rolling out to a rectangle approx
• 20 x 40cm and 2mm thick
• Roll Assembly: Pre heat the oven to 200 degrees
• Press the minced meat along the middle of the rolled pastry lengthways in a log shape
• Whisk the egg and then brush the edge (furthest from you) of the pastry lengthways with the egg wash
• Roll the pastry over the minced meat log tightly, finishing with the egg washed portion underneath
• Egg wash over the whole roll and then sprinkle with the sesame seeds
• Cut into lengths (they can be as long or as short as you want depending on your preferred portion size)
• Place the cut rolls on a parchment lined baking tray and place in the oven
• Cook until the meat is cooked in the centre of the rolls and the pastry is golden brown and cooked
• The lamb rolls are delicious served with the aubergine chutney!