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Lamb, Apricot & Mint Sausage Rolls

Recipes

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.

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Preparation time: 30 minutes + chilling time
Cooking time: 25 minutes

Makes: 16

Ingredients

375g pack puff pastry (Caréme spelt puff pastry recommended)
1 egg, beaten for glaze
1 tablespoon sesame seeds

Sausage filling:
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

Method

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.

Evenly divide the sausage filling in half, shape like a sausage, placing down the centre of each pastry rectangle and making sure pastry is able to encase the mixture.

Firmly bring one long side of the pastry up against the sausage meat and lightly brush the pastry with egg. Repeat with other side by firmly bringing the remaining pastry up and over the glazed pastry, creating a seal. This will be tight and there should be a 1cm overlap.

Place sausage rolls on a prepared baking tray (seam side down) and brush outside with egg glaze and sprinkle with sesame seeds. Chill for at least 30 minutes.

Meanwhile, combine yoghurt and harissa together in a small bowl, stirring until well combined. Sprinkle over mint and set aside for later.

Cut each large sausage into eight equal portions and snip each top three times, to create air holes. Evenly spread sausage rolls onto prepared baking trays.

Place sausage rolls in preheated oven for 25 minutes, or until pastry is cooked through and golden. Allow sausage rolls to cool slightly before serving.

Serve sausage rolls with yoghurt and harissa sauce.

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