Moroccan lamb and quince sausage rolls
Enjoy this delicious lamb and quince sausage rolls recipe with mint and yoghurt dip
Ingredients
- 2 White onions
- 2tsp Dark brown sugar
- 1 Red chilli, de-seeded and chopped
- 600g Lamb mince (20% fat)
- 175g Cooked quince, diced
- 1tsp Fennel
- ½tsp Smoked paprika
- 1tsp Cumin seeds
- ½tsp Coriander seeds
- 2tsp Harissa paste
- 1tsp Salt
- 1tsp Black pepper
- 320g Puff pastry
- 1 Egg
- 1tsp Ras-el-hanout
- 150g Natural yoghurt
- A small handful of fresh mint leaves
- 1 Garlic clove
- Juice of 1/2 a lemon
- A splash of olive oil
- A pinch of salt and pepper
Method
Step 1
Grate the onions and squeeze between your hands to get rid of any excess water. Heat a splash of olive oil in a frying pan, then sweat the onions, chilli and sugar on a low heat for 20 minutes. Set aside to cool.
Step 2
Warm the Fennel, Cumin and Coriander seeds in a heavy-bottomed pan for a few minutes, then crush to a rough paste in a pestle and mortar along with the paprika, sumac, Harissa paste, salt and pepper. Mix the spice paste, onions, lamb and quince together in a large mixing bowl, using your hands to make sure that all of the elements are well combined.
Step 3
Blitz the yoghurt, mint, garlic, lemon juice and oil in a food processor. Season to taste.
Step 4
Roll the puff pastry out to roughly a 25cm by 20cm rectangle, then arrange the lamb mix in a sausage shape across the longest width, about an inch from the bottom edge of the pastry. Brush the inch-long gap with beaten egg, then lift other side of the pastry over the sausage meat. Press the pastry edges together to seal, then cut the strip into 8 sausage rolls. Chill in the fridge before baking.
Step 5
Heat the oven to 200c/180 fan/Gas 6. Brush the sausage rolls with the remaining egg and bake for 25-30 minutes. Serve warm with a final sprinkle of ras-el-hanout.
Stuart Ovenden is the author of The Orchard Cook, £25, published by Clearview Books. stuartovenden.com
Main image: ©Stuart Ovenden