Olive oil 1 red onion, peeled and finely chopped 1 clove garlic, peeled and crushed 1 tbsp tomato purée 2 tsp ras el hanout 500g lamb mince (halal) Small bunch coriander, finely chopped 75ml water 2 sheets ready-rolled puff pastry 1 egg, beaten Sea salt flakes Black and white sesame seeds
Heat a splash of oil in a frying pan, add the onion and garlic and fry gently for 3-4 minutes until softened. Tip into a bowl and leave to cool. Add the tomato purée and ras el hanout and stir to combine. Add the spice mixture to the lamb along with the coriander and water and mix thoroughly, seasoning with a good pinch of salt.
Take half of the mixture and form it into a sausage shape along the long side of one of the sheets of puff pastry. Roll up the pastry to seal in the filling then trim the excess pastry, making sure the seam is on the underside of the sausage roll. Repeat with the remaining filling and pastry.
Brush the sausage rolls with the beaten egg and sprinkle over the sesame seeds and a pinch of salt. Cut each large roll into 6 then transfer to a lined baking tray and chill for an hour.
Preheat the oven to 200ºC. Bake the sausage rolls for 25 minutes until cooked through. Leave to cool slightly before serving.
- Start with onions and garlic cooked and cooled.
- Add remaining filling ingredients, then divide the mixture and assemble the sausage rolls.
- Brush with egg wash, scatter over sesame seeds and salt then transfer to the fridge.
- Reference chilling for one hour then transfer to the oven to bake (we can use the same tray, no need to swap in here).
- Swap in finished, baked sausage rolls.