Sausage rolls are always a winner at large gatherings. These ones are simple and bring together lamb, harissa and pistachios, giving them a subtle Middle Eastern slant.
- 1 kg lamb mince (see Baker’s tips)
- 1 brown onion, coarsely grated
- 70 g (½ cup) unsalted pistachio kernels, coarsely chopped
- 2 tbsp couscous
- 3 tsp bought harissa paste, or to taste
- ⅓ cup chopped flat-leaf parsley
- 3 tsp ground cumin
- 1 tsp ground cinnamon
- salt and freshly ground black pepper, to season
- 3 sheets (24 x 24cm) frozen ready-rolled butter puff pastry, partially thawed
- 1 egg yolk, lightly whisked with 1 tsp water
- poppy seeds, sprinkle
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Preheat oven to 200°C (180°C fan-forced). Line 2 large oven trays with non-stick baking paper.
Combine the lamb mince, onion, pistachios, couscous, harissa, parsley, cumin, cinnamon and salt and pepper in a large bowl and mix with your hands until thoroughly combined.
Lay the puff pastry sheets on a benchtop and cut each in half. Divide the lamb mixture into six equal portions and roll each into a sausage shape, 25 cm long. Lay one portion of the lamb mixture along a long edge of one of the pastry portions. Brush the opposite edge of the pastry with the egg wash and then roll up the pastry to enclose the lamb mixture, pressing the edges together to seal. Repeat with the remaining pastry and mince lamb mixture. Brush the sausage rolls with the egg wash, sprinkle with the sesame seeds or poppy seeds and cut each into 4 equal lengths to make 24 sausage rolls in total (see Baker’s tips).
Place the sausage rolls on the lined trays, allowing a little room between each. Bake in preheated oven for 30-35 minutes or until pastry is puffed and golden and the mince is cooked through. Serve warm.
• Shoulder mince is the best mince to use for these sausage rolls.
• You can cut the sausage rolls into smaller or larger portions, depending on how you wish to serve them. They will still take the same time to bake.
• You can cook the sausage rolls up to 2 days ahead of serving. Keep in an airtight container in the fridge. Reheat at 180°C (160°C fan-forced) for 10-15 minutes.
• You can freeze the uncooked sausage rolls for up to 1 month. At the end of Step 3, place them in an airtight container, separating layers with non-stick baking paper or freezer wrap. Bake straight from the freezer at 200°C (180°C fan-forced) for 40-45 minutes.
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Photography by Alan Benson. Styling by Sarah O'Brien. Food preparation by Tina McLeish.
For more recipes, view our online column, Bakeproof: Crowd pleasers.