Golden, spiced, substantial homemade sausage roles made with lamb, toasted pine nuts, currents, and harissa. Served hot with lashings of tomato sauce or a spicy chilli chutney and mixed leafy salad greens, and you’ve got a nice little meal on your hands.
Preheat oven to 180C
2-3 sheets of good quality store-bought puff pastry
500g lamb, minced
40g pine nuts, lightly roasted
50g millet – couscous could be substituted or alternatively substitute with two slices of bread, processed to fine breadcrumbs along with one beaten egg
2 tsp salt
Black pepper, freshly ground
4 tbsp good quality tomato paste – organic if possible
2 tbsp harissa paste
Egg wash, for brushing
In a large bowl mix together the lamb mince, pine nuts, currents, millet – couscous or bread, harissa, tomato paste, salt and pepper. Mix using your hands for 3-5 minutes until well combined.
Lay out the sheets of pastry – if frozen, take out of the freezer and let thaw in the fridge while you prepare the filling. Divide the sausage filling between the sheets of pastry. Fold the pastry over the filling and press down to create a seal. Remove any extra pastry. Brush rolls with egg wash and sprinkle with poppy seeds.
Pop on a baking tray lined with baking paper and bake in the oven for 35-40 minutes or until golden brown.
Makes approx 8-10 rolls