Name: Harissa lamb sausage rolls with beetroot relish
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Ingredients: 1 tablespoon olive oil; 1 onion, finely chopped; 1 carrot, grated; 5 garlic cloves, crushed; 800 gram lamb mince; 3 sheets frozen puff pastry, thawed; 1 egg, lightly beaten; Harissa spice mix; 3 teaspoon coriander seeds; 3 teaspoon cumin seeds; 3 teaspoon caraway seeds; 1 1/2 teaspoon dried chilli flakes; 3 teaspoon black peppercorns; Dukkah; 2 tablespoon whole hazelnuts; 1 1/2 tablespoon sesame seeds; 1 teaspoon cumin seeds; 1 teaspoon dried thyme leaves; 1/2 teaspoon sea salt flakes; 1/2 teaspoon black peppercorns; Beetroot relish; 1 tablespoon olive oil; 2 red onions, halved, thinly sliced; 2 beetroot, peeled, grated; 1/2 cup balsamic vinegar; 1/2 cup firmly packed brown sugar

Harissa lamb sausage rolls with beetroot relish

For a brilliant alternative to the classic sausage roll, try these scrumptious harissa lamb sausage rolls with beetroot relish that are baked until perfectly golden and crisp.

Makes 30

Prep

25M

Cook

25M

Total

50M

Ingredients

1 tablespoon olive oil

1 onion, finely chopped

1 carrot, grated

5 garlic cloves, crushed

800 gram lamb mince

3 sheets frozen puff pastry, thawed

1 egg, lightly beaten

Harissa spice mix

3 teaspoon coriander seeds

3 teaspoon cumin seeds

3 teaspoon caraway seeds

1 1/2 teaspoon dried chilli flakes

3 teaspoon black peppercorns

Dukkah

2 tablespoon whole hazelnuts

1 1/2 tablespoon sesame seeds

1 teaspoon cumin seeds

1 teaspoon dried thyme leaves

1/2 teaspoon sea salt flakes

1/2 teaspoon black peppercorns

Beetroot relish

1 tablespoon olive oil

2 red onions, halved, thinly sliced

2 beetroot, peeled, grated

1/2 cup balsamic vinegar

1/2 cup firmly packed brown sugar

Method

1.HARISSA SPICE MIX. Using a mortar and pestle, gently pound all ingredients until crushed.

2.DUKKAH. Using a mortar and pestle, gently pound all ingredients until crushed.

3.BEETROOT RELISH. Heat oil in a large saucepan on medium. Cook onion, stirring, for 5 minutes until softened. Add beetroot and cook, stirring occasionally, for 5 minutes until softened slightly. Add vinegar, sugar and ½ cup water. Reduce heat to low and simmer, uncovered, for 30 minutes until thick. Cool.

4.Preheat oven to 180°C. Heat oil in a large frying pan on medium. Cook onion, carrot and garlic, stirring, for 3-4 minutes until onions soften. Add harissa spice mix and cook, stirring, for 1 minute until fragrant. Cool, then place in a large bowl. Add lamb mince and season with salt. Mix well.

5.Cut each pastry sheet in half. Divide mince mixture widthways along centre of each piece of pastry, shaping into a log as you go. Brush edges with a little egg, then roll up to form a log. Trim ends. Cut into 5 equal pieces.

6.Place sausage rolls on a baking tray, seam-side down. Brush with egg, then sprinkle over dukkah. Bake for 25 minutes until golden and cooked through.

7.Serve sausage rolls with beetroot relish.

To freeze sausage rolls, cool to room temperature. Pack into an airtight container and freeze for up to 2 months. To serve, thaw in the refrigerator. Lay sausage rolls on a baking tray and bake at 180°C for 10 minutes.

Note

Women's Weekly Food

Ingredients

Method

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