Moroccan lamb and quince sausage rolls

1 hour 20 minutes
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.

Ingredients

For the sausage roll

White onions 2
Dark brown sugar 2tsp
Red chilli, de-seeded and chopped 1
Lamb mince (20% fat) 600g
Cooked quince, diced 175g
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.
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.