Moroccan flavours pair perfectly with the classic sausage roll. Great for lunch boxes, or easy weeknight dinners!
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
1 tbs milk
1/4 cup sesame seeds
1 tbs cumin seed
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.
These can be kept in an air-tight container in the refrigerator for up to 3 days, or frozen for up to 6 months.