Lamb Sausage Rolls with Harissa Yoghurt
Homemade sausage rolls are a winner anytime of the year and super easy to make!
INGREDIENTS
- 2 tbs extra virgin olive oil
- 1 white onion, finely chopped
- 3 garlic cloves, crushed
- 1 tbs finely chopped rosemary
- 1 tsp cumin seeds, crushed, plus extra
- 500g lamb mince
- 3 sheets frozen butter puff pastry, thawed
- 1 egg, lightly beaten
- 250g thick Greek-style yoghurt
- 1⁄4 cup (75g) harissa or tomato chutney
- Micro mint to serve (optional)
METHOD
- Preheat oven to 200 ̊C. Heat oil in a frypan over medium heat. Add onion and cook for 3-4 minutes until softened. Add the garlic, rosemary and cumin and cook 1-2 minutes until fragrant. Remove from the heat, chill for 10 minutes, then combine with mince.
- Divide the mixture between pastry sheets, laying it along one edge to form a log. Roll to enclose, brushing the last 3cm of pastry overlap with egg-wash. Seal and trim pastry.
- Place on a baking tray lined with baking paper, seam side down and freeze for 10 minutes. This will make them easier to slice.
- Cut each roll into 4 and leave on the tray. Brush with egg-wash and scatter with extra cumin seeds. Bake for 30 minutes or until pastry is golden and rolls cooked through.
- Swirl harissa through the yoghurt and serve with the sausage rolls, scattered with mint.
Recipe and image courtesy of Delicious magazine.
