Served with harissa yoghurt sauce and made with a filling including ras el hanout, mint and dried apricots, these lamb sausage rolls – based on a recipe from Adelaide Central Market – could add a spicy twist to your Australia Day fare.
375g pack puff pastry (Caréme spelt puff pastry recommended)
1 egg, beaten for glaze
1 tablespoon sesame seeds
1 small red onion, peeled & quartered
1 clove garlic, crushed
1 long red chilli, deseeded & chopped
¼ cup fresh mint leaves
1 teaspoon dried mint leaves
2 teaspoons ras el hanout
500g lamb mince
1 egg, lightly whisked
1/3 cup (25g) fresh breadcrumbs
1/3 cup (55g) dried apricots, chopped
Salt flakes and freshly ground black pepper
Yoghurt & harissa sauce:
½ cup (125ml) Greek style yoghurt
1 tablespoon harissa
1 teaspoon mint leaves, chopped
Preheat oven to 200C (180C fan-forced) and lightly grease baking trays and line with baking paper.
For the sausage filling, place onion, garlic, chilli, mint and Ras el Hanout into a food processor, pulsing until finely chopped. Add the lamb, egg, breadcrumbs, apricots, salt and pepper, pulsing until just combined.
Cut pastry sheet in half lengthways, to create two equal sized rectangles, and place on a lightly floured work surface.
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