Moroccan flavours pair perfectly with the classic sausage roll. Great for lunch boxes, or easy weeknight dinners!

Ingredients :

500 g sausage mince

200 g chicken mince

1 1/2 cups breadcrumbs

2 garlic cloves crushed

1/2 tsp ginger finely grated

1 brown onion coarsely grated

1 carrot medium grated

1 tbs Moroccan spice mix

1/2 tsp paprika

1/4 tsp ground cinnamon

1/4 cup coriander coarsely chopped

1 pinch salt and pepper

3 sheets Pampas puff pastry thawed

2 eggs

1 tbs milk

1/4 cup sesame seeds

1 tbs cumin seed

Method :

Preheat oven to 200˚C and line a large baking tray with baking paper.

Combine both minces, one egg, breadcrumbs, garlic, ginger, onion, carrot, spices, seasoning and coriander in a bowl. Use hands, or a large wooden spoon to combine. Separate mixture into six portions.

Cut each sheet of pastry in half length-ways. Place one portion of mince mixture down the centre of a half sheet of pastry. Roll to enclose, then seal. Cut into 6 equal pieces. Repeat with remaining mince and pastry.

Whisk together the remaining egg and milk. Place sausage rolls seam-side down and brush with egg and milk mixture. Sprinkle with sesame and cumin seeds. Bake for 25 minutes, or until golden.

Notes :

These can be kept in an air-tight container in the refrigerator for up to 3 days, or frozen for up to 6 months.

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