Moroccan Lamb Sausage Rolls
Moroccan Lamb Sausage Rolls



  • 500g lamb mince
  • 1 tsp each ground cinnamon and cumin
  • ½ tsp smoked paprika
  • 50g chopped pistachios
  • 75g chopped dried apricots
  • 8 chopped mint leaves
  • 1 tbsp harissa paste
  • 375g ready-rolled puff pastry
  • 1 beaten egg
  • 2 tsp white sesame seeds
  • 1 tsp poppy seeds
  • Mix the lamb, spices, nuts, mint, harissa and apricots and season well. Unroll the pastry with the long edge facing you. Shape the mince mixture into a long sausage and place on the pastry, about 3cm from the edge. Brush the near edge with egg and fold the pastry to seal the meat inside. Crimp to seal, then cut the log into 12 sausage rolls. Brush with more egg, scatter with seeds, and bake in a preheated oven for 25 mins at 200C.
1 hr
Makes 12

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