Name: Moroccan lamb and quince sausage rolls
Total time: 1 h 20 min
Yield: 8
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

Ingredients

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

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.