Ingredients
Harissa Spiced Lamb Filling
- Redefine Lamb Kofta Mix (defrosted)
- 250g
- small red or white onion, finely diced
- 1
- fresh parsley, chopped
- 10g
- fresh mint, chopped
- 5g
- ground cumin
- ½ tsp
- harissa paste
- 1 tsp
- dried apricots, chopped
- 20g
- cooked bulgur wheat
- 50g
- Salt & freshly cracked black pepper
To Assemble
- ready-rolled vegan puff pastry
- 1 sheet
- Soy cream or egg wash
- nigella seeds
- 1 tsp
- sumac
- ½ tsp
Method
Preheat the oven to 200°C and line a baking tray with baking paper.
Add the Redefine Lamb Kofta Mix, diced onion, parsley, mint, cumin, harissa paste, chopped apricots and cooked bulgur wheat to a mixing bowl. Mix well until evenly combined.
Transfer the mixture to a piping bag and snip off the end.
Roll out the puff pastry and lightly brush one long edge with soy cream (or egg wash).
Pipe a continuous line of the lamb mixture along the centre of the pastry. Roll the pastry over the filling, pressing firmly to seal the edge.
Brush the top with soy cream (or egg wash), then sprinkle generously with nigella seeds and a light dusting of sumac.
Repeat until all the filling has been used.
Cut the sausage rolls into 2cm bite-sized pieces and arrange them evenly on the prepared baking tray, leaving a small gap between each.
Bake for 10–15 minutes, or until the pastry is puffed, crisp and golden brown.
Remove from the oven and allow to cool slightly before serving.
Serve warm with your favourite dipping sauce, such as minted yoghurt, harissa mayonnaise or tomato chutney.
Made with
Redefine Lamb Kofta MixView product →
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Vanessa