Any mince will work wonders in these haloumi rolls and yes, you'll find yourself going in for seconds and thirds, especially when they're hot out of the oven. 






Skill level

Average: 3.4 (134 votes)


  • 500 g lamb mince
  • 200 g haloumi, diced
  • 100 g basturma, roughly chopped (optional)
  • 2 garlic cloves, minced
  • 1 tsp paprika, sweet or smoked
  • 1 tsp cumin
  • 1 tsp cinnamon
  • ½ tsp nutmeg
  • ½ -1 tsp chilli flakes
  • 1 tsp dried oregano
  • 1 tsp dried coriander
  • 1 egg yolk
  • 3 puff pastry sheets, thawed
  • Sesame and poppy seeds, to finish

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


1. Preheat oven to 200°C.

2. Combine lamb, haloumi, basturma, garlic, spices and herbs into a bowl and set aside.  

3. Halve the pastry sheets. 
4. Spoon the filling between each of the pastry halves, shaping it into even logs. Wrap the filling in the pastry and seal the edges with your fingertips. Repeat until all mixture has been incorporated and sealed. Slice each log into thirds. 
5. Brush each roll with egg and sprinkle with sesame and poppy seeds. 
6. Place each roll on a lined baking tray and bake for 20 minutes, or until golden.
7. Serve with tomato sauce or ajvar, a roast capsicum relish