Moroccan lamb sausage rolls
The spicy lamb filling and zesty dipping sauce elevate this sausage roll above the average.
Photo: Marina Oliphant
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- 50ml olive oil
- 2 red onions, finely chopped
- 2 garlic cloves, finely chopped
- 1 knob ginger, peeled and grated
- Salt and pepper
- 1 small carrot, peeled and grated
- 1 tsp cumin seeds
- ½ tsp ground coriander
- ¼ tsp ground cinnamon
- ½ tsp smoked paprika
- ½ tsp ground turmeric
- 750g lamb mince
- 50g bread crumbs
- 1 cup parsley leaves, finely chopped
- 2 eggs, lightly beaten
- 3 sheets puff pastry, preferably butter puff
- 1 cup natural yoghurt
- 1 tbsp grated orange rind
- 1 cup mint leaves, finely chopped
Preheat oven to 190C. Heat oil in a frying pan over a medium heat. Add onion, garlic, ginger and season. Fry until soft, about 10 minutes. Add carrot and spices. Fry a further five minutes. Add to mince with bread crumbs, parsley and one egg. Season and mix thoroughly.
Divide into six equal portions. Cut puff pastry sheets in half. Roll mince mix into logs the same length as the pastry. Place in the middle of the puff pastry rectangle and roll up to enclose filling. Cut into six pieces each and place on a baking tray seam-side down. Brush with remaining egg and bake until golden and cooked through, about 30 minutes.
Mix together remaining ingredients and serve as a dipping sauce on the side.