Description
Delicious Harissa and Lamb Sausage Rolls combining spicy North African flavors with tender lamb mince wrapped in golden, flaky puff pastry. Perfect as a snack, appetizer, or party food with a fragrant blend of harissa, aromatic spices, and preserved lemon.
Ingredients
Scale
Meat Mixture
- 600g lamb mince
- 2 tbsp shop-bought harissa (or homemade)
- ¼ tsp ground ginger
- ½ tsp ground cinnamon
- ½ tsp ground cumin
- 2 tbsp chopped coriander
- 1 garlic clove, grated
- 1 preserved lemon, rind finely chopped (discard the flesh)
- Salt and freshly ground black pepper, to taste
Pastry
- Plain flour, for dusting
- 325g ready rolled puff pastry
- 1 large egg, lightly beaten
- 2 tsp black sesame seeds (optional)
Instructions
- Preheat the oven: Set your oven to 200C (180C fan) or gas mark 6 to ensure it’s hot enough to cook the pastry evenly and make it golden and crispy.
- Prepare the lamb filling: In a large bowl, combine the lamb mince, harissa paste, ground ginger, cinnamon, cumin, chopped coriander, grated garlic, preserved lemon rind, and season with salt and pepper. Use your hands to thoroughly mix and pummel the mixture until well combined, ensuring all flavors meld.
- Prepare the pastry: Lightly dust a work surface with plain flour. Lay out the ready rolled puff pastry and cut it lengthways down the middle to create two long strips. Using a rolling pin, roll each strip so it measures about 14 x 42 cm.
- Form the sausage rolls: Divide the lamb mixture into four equal parts and shape each into a sausage using your hands. Place two sausage shapes end to end on one piece of pastry. Brush a beaten egg along one long side of the pastry edge, then fold the other side over the sausages, pressing the edges together firmly to seal. Repeat with the remaining lamb and pastry.
- Cut and prepare for baking: Cut each long pastry parcel into four smaller sausage rolls. Transfer these to a baking sheet lined with parchment paper. Brush each sausage roll with the remaining beaten egg and sprinkle with black sesame seeds, if using, for an added nutty flavor and attractive finish.
- Bake: Place the baking sheet in the preheated oven and bake for 20 to 25 minutes or until the pastry is puffed up, golden, and crisp, and the lamb filling is cooked through.
- Serve: Allow the sausage rolls to cool slightly before serving. Enjoy them warm as a flavorful snack or party appetizer.
Notes
- Using preserved lemon rind adds a unique tangy flavor; if unavailable, you can substitute with finely grated lemon zest.
- Harissa paste varies in heat; adjust quantity according to your spice preference.
- Black sesame seeds are optional but add a nice crunch and visual appeal.
- These sausage rolls can be made ahead and frozen uncooked. Bake from frozen, adding a few extra minutes to the cook time.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Snack
- Method: Baking
- Cuisine: North African
Keywords: Harissa, Lamb Sausage Rolls, Puff Pastry, North African Snack, Spicy Sausage Rolls, Party Food, Easy Baking
