Ingredients
- 2 tbs olive oil
- 1 white onion, finely chopped
- 2 cloves garlic, finely grated
- 600g lamb mince
- 2 tsp ground cumin
- 1 tsp ground coriander
- 2 tbs flatleaf parsley, finely chopped
- 100g feta, crumbled
- 3 sheets frozen butter puff pastry, thawed
- 1 egg, lightly beaten
- 1 tsp black sesame seeds
- 2 tsp harissa paste
- 200g Greek yoghurt
Makes 12
Prep Time: 15 mins
Cooking Time: 30 mins
Difficulty: Easy
Method
Preheat oven to 180°C Fan.
Heat oil in a medium frying pan over medium heat and cook onions for 4-5 minutes until soft, add the garlic and cook for a further minute then set aside to cool slightly then transfer to a large bowl. Add the mince, cumin, coriander, parsley and season well with salt and pepper and mix well to combine then add the feta and gently fold through.
Divide the mixture among the 3 pastry sheets and form a log shape of meat along one edge and roll to enclose the meat. Trim excess pastry, brush with egg and overlap the pastry to seal. Cut sausage rolls into quarters and place on baking tray, seam-side down. Brush sausage rolls with egg and sprinkle with black sesame seeds. Bake for 20-25 minutes until golden and cooked through.
In a small bowl, mix harrisa with yoghurt and season with salt and pepper. Serve alongside the hot sausage rolls.
Recipe presented by Falcon.
