Lamb, Harissa and Almond Sausage Rolls

How to make Lamb, Harissa and Almond Sausage Rolls Recipe - Another sausage roll, this time with a North African character, using lamb combined with harissa paste and a touch of sweetness added by the currants. When eaten warm the caraway seed topping leaves a nice after-taste. Recipe from Dean Brettschneider

MAKES 20 ROLLS

PASTRY:
1 quantity of Butter Puff Pastry

FILLING:
50g slivered almonds
1 shallot, finely chopped
1 clove garlic, peeled and crushed
600g minced lamb
½ cup harissa paste
40g couscous
½ cup currants
1 small egg
¼ cup flat-leaf parsley, finely chopped
salt and pepper, to season

GLAZE:
1 egg beaten with 1 tbsp water, for egg wash
1 tbsp caraway seeds, for sprinkling

Method:
Make Butter Puff Pastry ahead and rest it as required.

In a small dry saucepan over a medium heat, toast the almonds until golden (1–2 minutes), shaking the pan every 30 seconds to prevent them burning. Set aside to cool slightly.

Roughly chop the slivered almonds then add to a large mixing bowl with the shallot, garlic, lamb, harissa, couscous, currants, egg, parsley and salt and pepper. Using your hands, mix all the ingredients thoroughly. The couscous will bind the filling together.

On a lightly floured surface, roll out the puff pastry to a 3mmthick rectangle. Using a piping bag with no nozzle, pipe the lamb mixture along the longest edge, then roll the pastry over to enclose. Brush egg wash along the pastry edge and press to seal. Trim along the length of pastry and repeat with remaining mixture and pastry
until both are used up. Alternatively, if you have no piping bag, on a floured surface roll the lamb mixture in ropes 2.5cm thick, then place onto the pastry.

Using a large, sharp knife cut rolls into 5–6cm lengths and place onto a baking paper-lined oven tray. Brush the top of each roll with egg wash and sprinkle with caraway seeds. Rest for 30 minutes.

Bake in a preheated 220°C oven for 35 minutes or until the pastry is crisp and goldenbrown in colour. Serve warm with spicy tomato chutney.

Lamb, Harissa and Almond Sausage Rolls