Spiced Lamb Sausage Rolls

I love a classic sausage roll but I also love to change it up every now and then. The addition of the spice, harissa and dried apricots is inspired by a Moroccan tajine. This is my boujee spiced lamb sausage roll that gives you all the comfort of the classic, just a little bit fancy. Serve with a relish or good old tomato sauce (ketchup).

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Spiced Lamb Sausage Rolls

Yield: 16

Ingredients

• ½ cup ricotta
• ½ breadcrumbs
• 4-6 garlic cloves, grated
• 1 medium onion, finely diced
• 3 tablespoons harissa paste
• 3 eggs, divided
• 1 ½ teaspoon salt (or more to taste)
• ¼ cup mint
• ¼ cup parsley
• ½ cup raisins or dried apricots, chopped
• 2 teaspoon coriander seeds
• 2 teaspoons cumin seeds
• 2 teaspoon fennel seeds
• 400g lamb mince
• 2 sheets puff pastry, thawed
• Black and white sesame seeds (optional)
• Flaky sea salt (optional)

Instructions

1. Preheat oven to 190C (or 180C fan-forced).
2. In a large bowl mix ricotta, breadcrumbs, onion, garlic, harissa paste and two eggs. Combine well and set aside to let the breadcrumbs soften.
3. Toast your whole spices on medium heat until fragrant and move to a mortar and pestle or spice grinder. Grind them to a medium coarseness, you want to leave some texture, we are not looking for a powder.
4. Once the breadcrumbs are soft, add in the spices, chopped herbs, lamb, salt and dried fruit. Mix everything well with your hands until the mixture is uniform and there are no lumps of meat or ricotta-breadcrumb mixture visible. At this point, you can cook a small amount of your mixture to test he seasoning and can adjust accordingly. You may need more salt or harissa, depending on the brand you are using.
5. Cut the sheets in half. Taking one half-sheet, place a quarter of the mince mixture along in the bottom third lengthwise. Beat the remaining egg and brush the top long edge with the beaten egg. Starting at the bottom, roll the pastry over the filling and continue rolling until the filling is enclosed, pressing along the egg-washed edge to seal. Cut the roll into quarters with a sharp serrated knife and place on a lined baking sheet. Repeat with the other 3 half-sheets of pastry
6. Brush the tops of the rolls with the remaining egg wash, sprinkle with sesame seeds and/or flaky salt if using. Bake in the oven for 35-40 minutes or until golden brown and pastry is cooked through.

http://naziahrana.com/recipes/spicedslambsausagerolls

sausage roll, lamb sausage roll, moroccan flavours, party food, finger food, snack

lamb, snacks