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

The Orchard Cook_Quince and lamb sausage rolls

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.



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


  • 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