Lamb and Harissa Sausage Rolls

Well what else are you supposed to bake on Grand Final Day, or GFD as it has now been nicknamed? Sausage rolls are an essential part of any Australian kids birthday party or GFD (see it’s catchy) so having a tasty recipe is a pretty important. These small little parcels of goodness were popular at the GFD party we went to on Saturday and it was the perfect opportunity to try this recipe. They were served with a nice chutney Seb’s dad made us and they were all gobbled up before we left for our stumble home which is a sure sign. A jolly good day by all!

And I didn’t even mention Geelong won. Teehee.

x e.

 

Lamb & Harissa Sausage Rolls

By Australian Gourmet Traveller

1kg minced lamb
1 onion finely chopped or grated
80g (1/2 cup) pine nuts
75g (1/4 cup) harissa
50g currants
2tbsp chopped flat-leaf parsley
1tsp ground cumin
1kg puff pastry
1 egg lightly whisked
2 tbsp sesame seeds

1. In a large bowl, combine lamb, harissa, currants, parsley and cumin and season to taste with sea salt and freshly ground black pepper. In frypan, add some oil and fry the onions and slightly brown the pine nuts. Spoon mixture into a piping bag (you won’t need a nozzle).

2. Take your sheet of puff pastry and cut it in half. Pipe lamb mixture along longest edge, roll over pastry to enclose, brush eggwash along pastry edge and press to seal. Trim along length of pastry and repeat with remaining mixture and pastry.

3. Preheat oven to 200C. Brush sausage rolls with eggwash, scatter with sesame seeds and cut into 5cm lengths. Place on baking paper-lined oven trays and bake for 15-20 minutes or until golden. Serve immediately. Unbaked sausage rolls can be frozen for up to 1 month. Bake from frozen at 200C for 25 minutes or until golden and cooked through.

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