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Moroccan sausage scrolls
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Prep Time:
30 minutes
Cook Time:
30 minutes
Total Time:
60 minutes
Freeze this creative sausage roll twist for impromptu gatherings.
Ingredients:
  • 18.20 gm olive oil
  • 1 medium brown onion, finely chopped
  • 2 garlic cloves, crushed
  • 10.00 gm ground cumin
  • 2 tsp Moroccan seasoning
  • 1 medium carrot, peeled, grated
  • 600g beef mince
  • 200g sausage mince
  • 1 egg, lightly beaten
  • 125.00 ml pine nuts, toasted
  • 62.50 ml finely chopped fresh mint leaves
  • 62.50 ml finely chopped fresh coriander leaves
  • 6 sheets frozen puff pastry, partially thawed
  • Tomato sauce, to serve
Instructions:
  • Preheat the oven to 220°C/200°C fan-forced and grease 2 large baking trays. Heat oil in a frying pan over medium heat. Sauté onion, garlic, cumin, and seasoning for 3 minutes until onion softens. Add carrot and cook for 2 more minutes until carrot softens. Drain mixture in a sieve, pressing down gently. Allow to cool for 10 minutes.
  • Combine onion mixture, beef mince, sausage mince, egg, pine nuts, mint, and coriander in a bowl. Season with salt and pepper, then mix well.
  • Lay a pastry sheet on the counter. Spread a portion of the mince mixture over the pastry, leaving a 1cm border at the top and bottom edges. Roll the pastry from the bottom to create a scroll. Cut it into 8 slices. Repeat the process with the rest of the pastry and mince mixture. Put them on the baking trays.
  • Bake until golden brown and fully cooked, about 25 minutes. Serve hot.

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