Moroccan lamb and quince sausage rolls
- Serves 8
- A little tricky
Enjoy this delicious lamb and quince sausage rolls recipe with mint and yoghurt dip
These sausage rolls are great for a picnic, or a somewhat snazzy lunchbox. Lamb and quince are natural partners, while a cool minty dip is a lovely contrast to the warmth and spicing of the sausage rolls
A recipe by Stuart Ovenden from The Orchard Cook.
Ingredients
For the sausage roll
- White onions 2
- Dark brown sugar 2tsp
- Red chilli 1, de-seeded and chopped
- Lamb mince 600g, (20% fat)
- Cooked quince 175g, diced
- Fennel 1tsp
- Smoked paprika 1/2tsp
- Cumin seeds 1tsp
- Coriander seeds 1/2tsp
- Sumac 1 tsp
- Harissa paste 2tsp
- Salt 1tsp
- Black pepper 1tsp
- Puff pastry 320g
- Egg 1
- Ras-el-hanout 1tsp
For the yoghurt dip
- Natural yoghurt 150g
- Fresh mint leaves small handful
- Garlic clove 1
- Lemon juice 1/2
- Olive oil a splash
- Salt and pepper a pinch
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.
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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.
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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