Send your taste buds on a trip with these harissa spiced Moroccan lamb sausage rolls.
For the puff pastry, preheat the oven to 200°C. Line two large baking tray with baking paper.
Place the flour, salt and butter in a food processor and pulse to breadcrumbs- leave large pieces of butter. With the motor running, add iced water and process until pastry starts to come together.
Tip pastry onto a floured surface and shape into a flat rectangle. Wrap in cling wrap and place in refrigerator for 20 minutes. Start making the carrot dip (refer to below).
Carefully roll pastry out, in one direction only, into a 20 cm x 50cm rectangle. Brush off any excess flour. Arrange pastry with a short side nearest you. Fold bottom third up and then the top third down as per a business letter. Turn so the open ends are at the top and bottom and repeat rolling, brushing, folding and turning three more times, a total of four times. Fold into thirds and cover with plastic wrap. Freeze for 20 minutes.
For the middle Eastern carrot dip, preheat oven to 200°C. Line a baking tray with foil. In a pan, cover carrots with water and simmer over medium heat for 15 minutes until just tender. Strain the carrots over sink. Transfer to the baking tray, drizzle with 2 tablespoons of oil and roast for 20 minutes until browned. Cool, then whiz in a processor with Harissa, spices, garlic and vinegar. Slowly add remaining oil and whiz until smooth. Season and serve in a small bowl with sausage rolls.
For the sausage rolls, combine breadcrumbs and milk in a bowl and stand for 10 minutes or until absorbed.
Place the lamb, breadcrumbs, garlic, ground spices, mint and Harissa paste in a food processor with sea salt and pepper. Pulse to combine. Divide the mixture into six balls and then roll into sausages about 25cm in length.
Toast the coriander and fennel seeds in a small frypan until fragrant. Crush in a mortar and pestle or small processor.
Divide the pastry into three pieces. Roll out each piece of pastry into a 25cm square. Cut square in half. Place one piece of filling on each pastry rectangle, brush with beaten egg yolks, then roll up to enclose. Turn rolls seam-side down and brush sausage rolls all over with the beaten egg yolks. Cut each roll into four pieces on an angle, trimming the ends. Place on the lined baking tray. Score the top of each sausage roll with a sharp paring knife. Place in freezer for 10 minutes. Brush the sausage rolls with egg wash and sprinkle with crushed toasted fennel and coriander seeds. Place the trays in the preheated oven and cook for 20 minutes until puffed and golden.
Serve the sausage rolls warm with the Middle Eastern carrot dip.
Nutritional analysis per serving (34 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
This recipe has not been edited or tested by the Bake Off Food Department.
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