Harissa Lamb Sausage Rolls Food

HARISSA & LAMB SAUSAGE ROLLS

Steps:

• Heat the oven to 200C/180C fan/gas 6. Mix together the lamb, harissa (see our recipe), spices, coriander, garlic, preserved lemon and seasoning in a bowl. Pummel it with your hands to make sure it's well combined.
• Lightly dust your work surface with flour and lay the puff pastry on top. Cut it down the middle lengthways, then roll each piece with a rolling pin so each piece measures about 14 x 42cm.
• Divide the lamb mixture into four and roll each one into a sausage shape using your hands. Lay two of them, end to end, on one of the pieces of pastry. Brush some egg along one of the long sides of the pastry, just by the edge. Pull up the other side to encase the sausage shapes and press the sides together. Do the same with the rest of the meat and pastry.
• Cut each pastry parcel into four. Transfer these to a baking sheet, then brush each sausage roll with the egg and sprinkle over the sesame seeds, if using. Bake for 20-25 mins, or until the pastry is puffed up and golden.

LAMB, HARISSA AND ALMOND SAUSAGE ROLLS

Steps:

• Heat oven to 400 degrees and line a rimmed baking sheet with parchment paper.
• Place almonds on baking sheet and roast until lightly golden, about 5 minutes. Pour almonds onto a cutting board to cool slightly. (Reserve baking sheet and parchment.) Coarsely chop almonds and place in large mixing bowl. Lower oven temperature to 375 degrees.
• In a large skillet, heat olive oil over medium. Add onion and sauté until tender, about 5 minutes. Add roasted red peppers, harissa and ¼ teaspoon salt and cook for another 2 minutes. Transfer onion mixture to the bowl with the almonds and let cool.
• Add ground lamb, couscous, currants, pepper and the remaining salt to almonds. Using your hands, mix thoroughly until well combined.
• Roll the chilled puff pastry dough to about 1/8-inch thick. Cut pastry into 4 equal rectangles. In the center of each pastry, dollop a quarter of the lamb mixture, then form it into a long sausage running lengthwise on the pastry strip. Lightly brush one long edge of the pastry with egg wash. Starting with the side without the egg wash, firmly fold the pastry over the meat filling to form long rolls, pinching to seal. Place on prepared baking sheet, seam-sides down.
• Lightly brush the top of each roll with egg wash and sprinkle with poppy seeds, if using. Bake until sausage rolls are golden brown, about 35 to 40 minutes. Serve warm or at room temperature.

MOROCCAN LAMB SAUSAGE ROLLS

Steps:

• Thaw the puff pastry and set the oven to preheat to 350°F.
• Line a baking sheet with greased paper.
• In a large bowl mix together the ground lamb and sausage meat and add the garlic, onion, parsley, and cilantro to the meat and mix well. Next, add the spices, salt and pepper and mix again.
• Add the mixture to a blender or food processor and add the olive oil and 1 egg, blend until mixture becomes relatively smooth.
• Meanwhile, cut the pastry into squarish rectangles and brush one edge with beaten egg.
• Put some sausage mixture into the middle of the pastry.
• Fold the pastry over and seal it carefully. Lift the whole thing up and turn it over so that the sealed edge is underneath.
• Snip the ends of the sausage roll to ensure that it is neat and that meat isn't falling out. Repeat the process.
• Brush the tops of the sausage rolls with beaten egg and then sprinkle on sesame seeds.
• Place the rolls on the lined baking sheet and bake for 20-25 minutes or until golden brown.
• Serve with a simple tomato sauce, yogurt sauce or my personal favorite a Thai sweet chilli sauce.