Ingredients
1-2 Tbsp extra virgin olive oil
2 brown onions, chopped
1/2 bunch rosemary, leaves picked and finely chopped
4 cloves garlic, roughly chopped
2 tsp fennel seeds, plus extra, to sprinkle
2 tsp smoked paprika
1 tsp cayenne pepper
1 tsp ground nutmeg
1 tsp ground ginger
300g lamb mince
1 cup panko breadcrumbs
1 free-range egg, plus extra 1 egg yolk, lightly beaten
Sea-salt flakes and freshly ground black pepper, to season
375g sheet puff pastry, thawed (or 2 squares puff pastry joined with a little egg wash)
Mixed salad leaves, to serve
HARISSA YOGHURT
1 1/2 cups roasted red peppers
1 Tbsp extra virgin olive oil
2 tsp smoked paprika
1 tsp cayenne pepper
1 clove garlic
1 cup Greek-style yoghurt
Finely grated zest and juice of 1 lemon
1/2 cup mint leaves, chopped
Method
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Preheat oven to 220°C/200°C fan-forced. Line a large oven tray with baking paper.
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Heat oil in a frying pan on medium heat. Add onion, rosemary, garlic and fennel seeds. Cook, stirring for 3 minutes, or until soft. Stir in smoked paprika and cayenne pepper. Remove to a large bowl. Cool for 5 minutes.
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Add nutmeg, ginger, mince, breadcrumbs and egg to onion mixture. Season. Mix well. Shape mixture into a log approximate length of pastry, put on pastry. Roll up pastry to enclose filling. Put seam-side down on prepared tray. Brush top of pastry with extra egg yolk. Sprinkle with extra fennel seeds and season. Bake for 35-40 minutes or until golden and cooked through.
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Meanwhile, to make Harissa yoghurt, in a small food processor, pulse red peppers, oil, spices and garlic until coarsely chopped. Transfer to a bowl. Stir in yoghurt, zest, juice and mint. Season. Refrigerate until ready to serve.
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Slice sausage roll and serve with mixed salad and harissa yoghurt.