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Moroccan sausage rolls
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Prep Time:
30 minutes
Cook Time:
40 minutes
Total Time:
70 minutes
Moroccan lamb sausage rolls with mint yoghurt and tabouli: a flavor-packed delight!
Ingredients:
  • 1 small red onion, finely chopped
  • 2 tsp finely grated fresh ginger
  • 500g lamb mince
  • 50g (1/2 cup) rolled oats
  • 55g (1/3 cup) currants
  • 62.50 ml chopped fresh mint
  • 82.50 ml shredded fresh mint, extra, to serve
  • 40.00 ml pine nuts
  • 20.00 ml harissa paste
  • 10.00 gm ground cumin
  • 2.50 gm ground cinnamon
  • 2 eggs
  • 2 sheets frozen puff pastry, just thawed
  • Cumin seeds, to sprinkle
  • 260g (1 cup) Greek-style yoghurt
Instructions:
  • In a pan, warm oil over low heat. Sauté onion, garlic, and ginger, stirring frequently, until soft for 8-10 minutes. Transfer to a large bowl and let it cool.
  • Combine the mince, oats, currants, mint, pine nuts, harissa, cumin, cinnamon, 1 egg, and cooled onion mixture. Season generously and mix until fully incorporated.
  • Preheat the oven to 200C/180C fan forced, then line 2 baking trays with baking paper. Lightly whisk the egg in a separate bowl.
  • Halve the pastry sheets. Divide the mince mixture into four equal parts and place each part along the center of each piece of pastry. Brush one long edge with whisked egg. Fold the pastry over the filling and press to seal. Cut each roll into 4 pieces and place them seam side down on the prepared trays. Brush the pastry with egg, then use a small sharp knife to pierce the tops a few times to allow steam to escape. Sprinkle with cumin seeds. Bake for 30 minutes until golden and cooked through.
  • Mix the yogurt and additional mint in a bowl, then enjoy with the sausage rolls.

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