Sausage rolls are always welcome at gatherings and this version brings together lamb, harissa, and pistachios for a touch of Middle Eastern flavours.
- 1 kg lamb mince
- 1 brown onion, coarsely grated
- ½ cup unsalted pistachio kernels, coarsely chopped
- 2 tablespoons couscous
- 3 teaspoons harissa, or to taste
- ⅓ cup chopped flat-leaf parsley
- 3 teaspoons ground cumin
- 1 teaspoon ground cinnamon
- salt and freshly ground black pepper, to season
- 3 sheets <em>, 24 x 24cm</em> frozen ready-rolled butter puff pastry, partially thawed
- 1 egg yolk, lightly whisked with 1 tsp water
- poppy seeds, for sprinkle
- Preheat oven to 200°C. Line 2 large oven trays with non-stick baking paper.
- Combine the lamb mince, onion, pistachios, couscous, harissa, parsley, cumin, cinnamon and salt and pepper in a large bowl and mix with your hands until thoroughly combined.
- Lay the puff pastry sheets on a bench-top and cut each in half. Divide the lamb mixture into six equal portions and roll each into a sausage shape, 25 cm long. Lay one portion of the lamb mixture along a long edge of one of the pastry portions. Brush the opposite edge of the pastry with the egg wash and then roll up the pastry to enclose the lamb mixture, pressing the edges together to seal. Repeat with the remaining pastry and mince lamb mixture. Brush the sausage rolls with the egg wash, sprinkle with the sesame seeds or poppy seeds and cut each into 4 equal lengths to make 24 sausage rolls in total.
- Place the sausage rolls on the lined trays, allowing a little room between each. Bake in preheated oven for 30-35 minutes or until pastry is puffed and golden and the mince is cooked through. Serve warm.
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