For the sausage roll

  • 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

For the yoghurt dip

  • 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


  • 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.

Main image: ©Stuart Ovenden