Recipe by Baby Kato
This recipe was submitted for play in ZWT9 - Morocco. The recipe is courtesy of Syrie Wongkaew. Here, the simple sausage roll has been transformed into a moreish party snack with the inclusion of a Moroccan paste called "Harissa" and various herbs and spices, hope you will enjoy this delicious sounding treat.
- 250 g lamb, ground
- 2 lamb sausages, meat squeezed out into a bowl
- 1⁄4 cup parsley, finely chopped
- 2 garlic cloves, minced
- 2 tablespoons cilantro, finely chopped
- 1⁄2 teaspoon ginger, ground
- 1⁄2 teaspoon cumin, ground
- 1⁄2 white onion, diced
- 1⁄2 teaspoon sea salt
- 1⁄4 teaspoon black pepper, freshly ground
- 1⁄2 tablespoon olive oil
- 4 -5 puff pastry, sheets, frozen
- 1 egg, beaten for brushing
- 1 egg (for meat mixture)
- 1 teaspoon harissa
- sesame seeds (garnish)
Directions See How It's Made
- Thaw the puff pastry and set the oven to preheat to 350°F.
- Line a baking sheet with greased paper.
- In a large bowl mix together the ground lamb and sausage meat and add the garlic, onion, parsley, and cilantro to the meat and mix well. Next, add the spices, salt and pepper and mix again.
- Add the mixture to a blender or food processor and add the olive oil and 1 egg, blend until mixture becomes relatively smooth.
- Meanwhile, cut the pastry into squarish rectangles and brush one edge with beaten egg.
- Put some sausage mixture into the middle of the pastry.
- Fold the pastry over and seal it carefully. Lift the whole thing up and turn it over so that the sealed edge is underneath.
- Snip the ends of the sausage roll to ensure that it is neat and that meat isn't falling out. Repeat the process.
- Brush the tops of the sausage rolls with beaten egg and then sprinkle on sesame seeds.
- Place the rolls on the lined baking sheet and bake for 20-25 minutes or until golden brown.
- Serve with a simple tomato sauce, yogurt sauce or my personal favorite a Thai sweet chilli sauce.