Moroccan sausage rolls

Name: Moroccan sausage rolls
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 24
Ingredients: 500g lamb mince; 2 garlic cloves, finely chopped; 1 teaspoon hot paprika; 1/2 teaspoon each ground cumin, coriander, allspice, nutmeg, ginger, turmeric and cinnamon; 1/3 cup chopped mint; 3 sheets frozen puff pastry, thawed; 1 egg, beaten; Salad and Middle Eastern dips (such as hummus, beetroot and carrot), to serve

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Find us a person who doesn't love a sausage roll, and we'll eat our hats.

500g lamb mince
2 garlic cloves, finely chopped
1 teaspoon hot paprika
1/2 teaspoon each ground cumin, coriander, allspice, nutmeg, ginger, turmeric and cinnamon
1/3 cup chopped mint
3 sheets frozen puff pastry, thawed
1 egg, beaten
Salad and Middle Eastern dips (such as hummus, beetroot and carrot), to serve

Method

1.

Preheat the oven to 200°C. Line a large baking tray with baking paper.
2.

Place the lamb, garlic, ground spices and mint in a food processor with sea salt and pepper. Pulse to combine (or place in a bowl and mix well with your hands). Divide the mixture into 6 balls, then roll into long sausage shapes on a clean work surface (about 3cm thick and 22cm long).
3.

Cut each puff pastry sheet in half lengthways. Place one piece of filling on each pastry rectangle, then roll up to enclose. Turn rolls seam-side down and brush with the beaten egg. Cut each roll into 4 pieces on an angle, trimming the ends. Place on the lined baking tray and cook the rolls in the oven for 10-12 minutes until puffed and golden.
4.

Serve the sausage rolls warm with a green salad and a selection of Middle Eastern-style dips.