SERVES 4 | PREP TIME 30 mins | COOK TIME 25 mins | INGREDIENTS 22 | DIFFICULTY Easy
Use lean lamb mince and an array of spices to create memorably delicious sausage rolls.
500g lean lamb mince
2 garlic cloves, crushed
1 teaspoon ground cumin seeds
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cinnamon
1/2 teaspoon chilli flakes
1 teaspoon sweet paprika
1/2 teaspoon ground coriander
1 teaspoon dried mint
1 teaspoon dried oregano
2 sheets frozen puff pastry, thawed
1 egg yolk
1/2 teaspoon sumac
Pomegranate molasses, to drizzle
Tomato and pomegranate salad
2 preserved lemon quarters, white pith removed, rind finely chopped
Seeds of 1 pomegranate
4 tomatoes, seeds removed, thinly sliced
2 cups mint leaves
2 cups flat-leaf parsley leaves
2 tablespoons extra virgin olive oil
1 tablespoon lemon juice
120g soft goat’s cheese
1 Preheat the panggangan to 200°C.
2 Combine lamb, garlic, spices and herbs in a bowl and season. Press the pastry sheets together to form a long sheet, then halve lengthways. Divide filling between the pastry, shaping it into a log along one side. Roll up to form a roll, brush pastry edge with water and press to seal. Brush with egg and sprinkle with sumac. Place, seam-side down, on a baking tray and bake for 20-25 minutes until golden.
3 Meanwhile, for the salad, toss all ingredients in a bowl. Set aside.
4 Drizzle molasses over sausage rolls and slice, then serve with salad.
DELICIOUS TEAM PICK
We used Woolworths Select Cinnamon Ground 32g which is available from Woolworths stores nationally and online now.
Pomegranate molasses is available from delis and Middle Eastern food shops. Preserved lemon quarters are available from gourmet food shops.