Harissa lamb sausage rolls
Makes: 12-14
Prep time: 20 minsTotal time: 
Recipe photograph by Ant Duncan
Harissa lamb sausage rolls
Flavoured with warm spices, dried apricots and fresh mint, these fragrant pastry bites make delicious festive canapés
Makes: 12-14
Prep time: 20 minsTotal time: 
See more recipes
Nutritional information (per serving)
Calories
274Kcal
Fat
19gr
Saturates
8gr
Carbs
13gr
Sugars
3gr
Fibre
1gr
Protein
12gr
Salt
0.4gr
Sarah Akhurst
Our Food Director Sarah is a food obsessive, and spends most of her time scoping out the latest food trends, experimenting in her own kitchen, or making her family wait to eat while she photographs every dinner she makes for the 'gram! A complete Middle Eastern food junkie, she is never far from a good shawarma marinade, a pinch of Aleppo chilli or a sprig of dill
See more of Sarah Akhurst’s recipes
Sarah Akhurst
Our Food Director Sarah is a food obsessive, and spends most of her time scoping out the latest food trends, experimenting in her own kitchen, or making her family wait to eat while she photographs every dinner she makes for the 'gram! A complete Middle Eastern food junkie, she is never far from a good shawarma marinade, a pinch of Aleppo chilli or a sprig of dill
See more of Sarah Akhurst’s recipes
Ingredients
- 500g 20% fat lamb mince
- 1 tsp ground cinnamon
- 1 tsp ground cumin
- ½ tsp smoked paprika
- 50g pistachio kernels, roughly chopped
- 75g dried apricots, roughly chopped
- 8-10 mint leaves, finely chopped
- 1 tbsp harissa paste
- 1 x 375g sheet ready-rolled puff pastry*
- 1 medium egg, beaten
- 2 tsp sesame seeds
- 1 tsp poppy seeds
Step by step
Get ahead
Prep the sausage rolls to the end of step 3 and chill, covered, for up to 24 hours, or freeze. Defrost before baking.
- Combine the lamb mince with the spices then mix through the pistachios, apricots, mint and harissa. Season the mixture well.
- Unroll the pastry on your work surface, with a long edge facing you. Shape the mince into a sausage shape along the long edge, around 3cm in from the edge. Brush the near edge with beaten egg and fold the pastry over to seal the meat in. Crimp the edges then cut the log into 12-14 sausage rolls, depending on how chunky you like them. Put on a lined baking tray and brush with the remaining egg. Scatter over the sesame and poppy seeds and chill for 30 minutes. See ‘Get ahead’ above, if preparing in advance.
-
Preheat the oven to 200°C, fan 180°C, gas 6. Bake for 20-25 minutes, or until crisp and golden.
*Use dairy-free pastry if required.
