Preparation time: 30 minutes + chilling time
Cooking time: 25 minutes
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.
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.
We value local independent journalism. We hope you do too.
InDaily provides valuable, local independent journalism in South Australia. As a news organisation it offers an alternative to The Advertiser, a different voice and a closer look at what is happening in our city and state for free. Any contribution to help fund our work is appreciated. Please click below to become an InDaily supporter.