08 November 2010
Moroccan Sausage Rolls (dairy free, egg free, nut free)
I'm very partial to a sausage roll. Though if, like me, you are more than a little suspicious of supermarket sausage meat (what IS it?), then you need to make your own. Crucial to any sausage roll filling is the fine processing of the raw mince - you want a very fine texture and regular minced meat doesn't do the job. Whack it in the food processor and blitz it with your choice of flavourings.
These Moroccan-spiced ones were gobbled up by both my girls - spices, herbs and all. Delicious!
Makes 40 mini size, approx
500g lamb mince
2 garlic cloves, finely chopped
1 brown or red onion, chopped
1 tsp paprika
½ tsp each ground coriander
½ tsp each ground ginger
½ tsp each ground cinnamon
1/4 cup fresh chopped mint
1/4 cup fresh chopped coriander
4-5 sheets frozen puff pastry, thawed (non-butter Pampas version and some supermarket-brand varieties are dairy/egg/nut free)
rice milk or water for the "egg" wash
Preheat oven 200c. Line baking trays with baking paper.
Place the garlic, onion, ground spices and herbs in a food processor with sea salt & pepper. Pulse to chop the onion and garlic and combine. Add lamb and process until smooth.
Cut each pastry sheet in half lengthways and then across, making 4 sheets. Place one piece of filling on edge of each pastry square in a long sausage shape, then roll up to enclose. Turn rolls seam-side down and cut each roll into 3-4 pieces, trimming the ends.
Place on the lined baking trays, brush with rice milk and sprinkle sesame seeds. Cook in the oven for 10 – 12 mins until puffed and golden.