Moroccan lamb sausage rolls

all details

The spicy lamb filling and zesty dipping sauce elevate this sausage roll above the average.

Sausage rolls.
Photo: Marina Oliphant

Ingredients

  • 50ml olive oil
  • 2 red onions, finely chopped
  • 2 garlic cloves, finely chopped
  • 1 knob ginger, peeled and grated
  • Salt and pepper
  • 1 small carrot, peeled and grated
  • 1 tsp cumin seeds
  • ½ tsp ground coriander
  • ¼ tsp ground cinnamon
  • ½ tsp smoked paprika
  • ½ tsp ground turmeric
  • 750g lamb mince
  • 50g bread crumbs
  • 1 cup parsley leaves, finely chopped
  • 2 eggs, lightly beaten
  • 3 sheets puff pastry, preferably butter puff
  • 1 cup natural yoghurt
  • 1 tbsp grated orange rind
  • 1 cup mint leaves, finely chopped

Method

Preheat oven to 190C. Heat oil in a frying pan over a medium heat. Add onion, garlic, ginger and season. Fry until soft, about 10 minutes. Add carrot and spices. Fry a further five minutes. Add to mince with bread crumbs, parsley and one egg. Season and mix thoroughly.

Divide into six equal portions. Cut puff pastry sheets in half. Roll mince mix into logs the same length as the pastry. Place in the middle of the puff pastry rectangle and roll up to enclose filling. Cut into six pieces each and place on a baking tray seam-side down. Brush with remaining egg and bake until golden and cooked through, about 30 minutes.

Mix together remaining ingredients and serve as a dipping sauce on the side.

 

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  • Main Ingredients - Lamb
  • Cuisine - Moroccan
  • Course - Snacks, Finger-food
  • Occasion - Children's Party, Cocktail Party, Picnic

1 review so far

  • Rating: 5 out of 5 stars

    Made these for the New Year's Eve BBQ last night. Everyone scoffed 'em down. A hit I think. My tip is to measure out the herbs and spices first, grind them in the mortar and pestle, and have them ready to go. Also, leave the pastry in the freezer until you are ready to use it - I had three sheets and it was becoming very sticky by the last one because they were sitting on the bench waiting. And add a little splash of water to the beaten egg to make it easier to work with before brushing the pastry.

    Commenter
    scott72able
    Location
    Perth, Western Australia
    Date and time
    January 01, 2014, 8:12PM

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