Club Recipe: Lamb and harissa sausage rolls

Give it a go over the next few weeks and tweet us how you got on! 

Ingredients

• 600g lamb mince
• 2 tbsp of harissa
• ¼ tsp ground ginger
• ½ tsp ground cinnamon
• ½ tsp ground cumin
• 2 tbsp coriander (finely chopped)
• 1 garlic clove (grated)
• 1 preserved lemon rind (finely chopped)
• Plain flour (small amount for dusting)
• 325g ready rolled puff pastry
• 1 large egg (lightly beaten)
• 2 tsp black sesame seeds (to garnish)

Method

1. Pre-heat the oven to 200C/180C fan/gas 6.
2. Add the lamb, Harissa, spices, coriander, garlic and lemon to a large bowl and mix together well using your hands.
3. Lightly dust your work surface with flour to make sure the pastry doesn’t stick.
4. Lay out the roll of puff pastry on top.
5. Cut it down the middle lengthways, then roll out each piece with a rolling pin so it measures approximately 15 x 40cm.
6. Divide the lamb mixture into four and roll each one into a sausage shape using your hands.
7. Lay two of them, end to end, on one of the pieces of pastry.
8. Then brush the egg along one of the long sides of the pastry to help the pastry seal together to cook.
9. Pull up the other side to cover the sausage shapes and press the sides together.
10. Repeat with the rest of the meat and pastry.
11. Cut each pastry parcel into four.
12. Move these to a baking tray lined with greaseproof paper.
13. Brush each sausage roll with the egg and sprinkle over the sesame seeds.
14. Bake for approximately 20-25 mins, or until the pastry is puffed up and golden. 

Allergens

Contains Egg, Gluten, Soya & Sesame. Some harissa jars can contain nuts and peanuts. Please ensure you check the label on any store brought items as allergens may vary with different suppliers.