Serve these Moroccan-inspired lamb sausage rolls with fresh mint yoghurt and tabouli.
The ingredient of Moroccan sausage rolls
- 1 tablespoon olive oil
- 1 small red onion, finely chopped
- 2 garlic cloves, crushed
- 2 teaspoons finely grated fresh ginger
- 500g lamb mince
- 50g (1/2 cup) rolled oats
- 55g (1/3 cup) currants
- 1/4 cup chopped fresh mint
- 1/3 cup shredded fresh mint, extra, to serve
- 2 tablespoons pine nuts
- 1 tablespoons harissa paste
- 1 tablespoons ground cumin
- 1 teaspoons ground cinnamon
- 2 eggs
- 2 sheets frozen puff pastry, just thawed
- Cumin seeds, to sprinkle
- 260g (1 cup) Greek-style yoghurt
The instruction how to make Moroccan sausage rolls
- Heat oil in a frying pan over low heat. Cook the onion, garlic and ginger, stirring often, for 8-10 minutes or until soft. Transfer mixture to a large bowl. Setu00a0aside to cool.
- Add the mince, oats, currants, chopped mint, pine nuts, harissa, cumin, cinnamon and 1 egg to the cooled onion mixture. Season. Mix until well combined.
- Preheat oven to 200C/180C fan forced. Line 2 baking trays with baking paper. Lightly whisk the remaining egg in a bowl.
- Cut the pastry sheets in half. Place a quarter of the mince mixture along the centre ofu00a0each piece of pastry. Brush 1 long edge with whisked egg. Fold pastry over filling, pressing to seal. Cut each roll into 4 pieces. Place, seam side down, on the prepared trays. Brush the pastry with egg. Use a small sharp knife to pierce the tops a few times to allow steam to escape. Sprinkle with cumin seeds. Bake for 30 minutes or until cooked through and golden.
- Combine the yoghurt and extra mint in a bowl. Serve with the sausage rolls.
Nutritions of Moroccan sausage rollscalories: 196.458 calories
calories: 11 grams fat
calories: 5 grams saturated fat
calories: 13 grams carbohydrates
calories: 10 grams protein