Lamb & Harissa Sausage Rolls
An Original Recipe by Lorraine Elliott
Preparation time: 20 minutes plus 30 minutes pre-soaking
Cooking time: 20 minutes
Serves: 12
- 125g/4ozs. currants or raisins, plumped in hot water for 20 minutes (finely diced dried apricots also works)
- 500g/1.1lbs lamb mince
- 1 cup/110g/3.9ozs panko breadcrumbs
- 3/4 cup/185ml/6.5flozs. milk
- 1 small onion, peeled and finely diced
- 4 cloves garlic, peeled and finely diced
- 1/4 cup/30g/1oz. tamari almonds, roughly chopped
- 2 tablespoons harissa paste
- 1 tablespoon ground cumin
- 1/3 cup finely chopped mint leaves (fresh not dried)
- 1 egg, beaten
- 1 teaspoon sugar
- 1.5 teaspoons salt
- 1/2 teaspoon black pepper
- 1 egg for egg wash
- 4x 185g/6.5oz sheets of butter puff pastry
Step 1 - First hydrate the currants or raisins in a cup of boiling water. Cover and allow to plump up for 30 minutes. Drain well. Then mix the fruit with the lamb mince, breadcrumbs, milk, onion, garlic, almonds, harissa paste, cumin, mint, egg, sugar, salt and pepper and mix well using gloves (harissa is spicy so using gloves is a good idea in case you touch your eyes). Place the mixture in a piping bag.
Step 2 -Take your thawed puff pastry out of the fridge one sheet at a time and lay flat. The sheets of pastry should be around 24x24cms or 9.5x.5 inches wide. Cut into two rectangles and then brush the egg wash along one edge. Pipe a log of mince mixture and roll up securing the seal with the egg wash and pressing gently. Place these on a baking tray and pop it in the freezer for 10-15 minutes while the oven preheats.
Step 3 -Preheat oven to 200C/400F fan forced. Score the tops of the pastry and brush with egg wash and bake for 20-22 minutes until golden. Serve with ketchup/tomato sauce.