Harissa & lamb sausage rolls on a baking tray

Harissa & lamb sausage rolls

  • 1
  • 2
  • 3
  • 4
  • 5
(4 ratings)

Prep: 20 mins Cook: 25 mins

Easy

MAKES 8

Spice up your sausage rolls with the flavours of harissa, herbs and spices. They're perfect picnic food for summer and a winner when you're feeding a crowd

Nutrition and extra info

  • Freezable

Nutrition: Per sausage roll

  • kcal320
  • fat21g
  • saturates10g
  • carbs14g
  • sugars1g
  • fibre1g
  • protein18g
  • salt0.5g
Save to My Good Food
Please sign in or register to save recipes.

Ingredients

  • 600g lamb mince
  • 2 tbsp shop-bought harissa, or use homemade (see our recipe)
    Harissa

    Harissa

    ha-riss-ah

    This hot, aromatic paste made from chilli and assorted other spices and herbs is spicy and…

  • ¼ tsp ground ginger
    Ginger

    Ginger

    jin-jer

    Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…

  • 1⁄2 tsp ground cinnamon
    Cinnamon

    Cinnamon

    sin-ah-mun

    A fragrant spice which comes from the inner bark of a tropical tree. When dried, it curls into…

  • 1⁄2 tsp ground cumin
    Cumin

    Cumin

    q-min

    An aromatic spice native to eastern Mediteranean countries and Upper Egypt. This warm,…

  • 2 tbsp chopped coriander
  • 1 garlic clove, grated
  • 1 preserved lemon, rind finely chopped (discard the flesh)
  • plain flour, for dusting
  • 325g ready rolled puff pastry
  • 1 large egg, lightly beaten
    Eggs

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 2 tsp black sesame seeds (optional)

Method

  1. Heat the oven to 200C/180C fan/gas 6. Mix together the lamb, harissa (see our recipe), spices, coriander, garlic, preserved lemon and seasoning in a bowl. Pummel it with your hands to make sure it’s well combined.

  2. Lightly dust your work surface with flour and lay the puff pastry on top. Cut it down the middle lengthways, then roll each piece with a rolling pin so each piece measures about 14 x 42cm.

  3. Divide the lamb mixture into four and roll each one into a sausage shape using your hands. Lay two of them, end to end, on one of the pieces of pastry. Brush some egg along one of the long sides of the pastry, just by the edge. Pull up the other side to encase the sausage shapes and press the sides together. Do the same with the rest of the meat and pastry.

  4. Cut each pastry parcel into four. Transfer these to a baking sheet, then brush each sausage roll with the egg and sprinkle over the sesame seeds, if using. Bake for 20-25 mins, or until the pastry is puffed up and golden.

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
Be the first to comment...We'd love to hear how you got on with this recipe. Did you like it? Would you recommend others give it a try?
Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.
Want to receive regular food and recipe web notifications from us?