Lamb, Halloumi & Rose Harissa Sausage Rolls
These lamb, halloumi & rose harissa sausage rolls are crisp & flaky, packed full of flavour & have the perfect amount of spice. They're a great lunchtime snack.
Servings: 12 Sausage Rolls
Equipment
- Mixing Bowls
- Large Baking Tray
- Cheese Grater
- Pastry Brush
- Digital Food Probe
Ingredients
Lamb Filling
- 500 g Lamb Mince (See Notes)
- 250 g Halloumi (Grated On A Box Grater)
- 50 g White Breadcrumbs
- 1 tbsp Honey
- 2 tsp Rose Harissa Paste
- 1 tsp Smoked Paprika
- 1 tsp Dried Mint
To Assemble
- 640 g Ready Rolled Puff Pastry (2 Packets - See Notes)
- 1 Yolk
- 2 tsp Double Cream
To Sprinkle On Top
- 1 tbsp Nigella Seeds
Instructions
Lamb Filling
- Add the lamb mince into a mixing bowl with the grated halloumi, breadcrumbs, honey, harissa, paprika & dried mint.
- Season the mix sea salt & freshly cracked black pepper then mix well.Halloumi can be quite salty so go easy on the salt to begin with. I like to mix the lamb by hand - a pair of gloves comes in handy here!
- Next, take a small amount of the lamb & fry it in a saucepan set over a medium heat. Give it a taste to check the seasoning then add more salt & pepper into the lamb mix as needed.
Sausage Rolls
- Line a large baking tray with baking paper then set aside.
- Add the egg yolk & cream into a bowl & whisk together then set aside for now. This is our egg wash.
- Next, unroll one of the sheets of pastry so that it sits facing horizontally in front of you.
- Take half of the lamb filling & shape into a long cylinder, the same length as the pastry. Lay this down the length of the pastry, so that it sits about a third of the way up. Brush the exposed edges of pastry with a light layer of egg wash
- Next, take the long edge of pastry furthest away from you & bring it over the sausage meat. Press the edges together lightly, to seal then crimp with a fork. Dip your fork in flour, to stop it sticking to the pastry.
- Trim the seam slightly, to neaten up then place the sausage roll onto the lined baking tray. Repeat the shaping process with the remaining lamb & pastry then chill the sausage rolls in the fridge for at least an hour.I like to use a pizza cutter to trim the pastry but a sharp knife will work too.
Cooking
- Preheat an oven to 190°c/170°c fan (374°f/338°f).
- Cut each of the sausage rolls into 6 equal pieces then return to the baking tray & brush the pastry with a light coating of egg wash. Chill these in the fridge for 20 minutes or so, whilst your oven heats up.
- Next, give each sausage roll another light coating of egg wash then sprinkle the tops with the nigella seeds.
- Bake the sausage rolls for 25-30 minutes, until the pastry is golden brown & crisp and the lamb is cooked through. If you take the internal temperature of the lamb with a food probe, it should be at least 75°c/167°f once cooked.
- Serve the sausage rolls whilst they're still warm or let them cool down & store in the fridge.
Notes
1. Cooking In An Aga - Bake the sausage rolls in the roasting oven, on the bottom set of runners.
2. Lamb Mince - These sausage rolls are best made with a lamb mince with a fat content of around 20% (you can this from most supermarkets). You could also get your butcher to mince some lamb shoulder up for you.
3. Harissa - If you'd prefer your sausage rolls to be a bit spicier, you can use regular harissa instead of rose harissa.
4. Halloumi - This recipe uses a whole block of halloumi, which we grate on a box grater. If you'd like to use a different cheese, feta would be a good replacement.
5. Puff Pastry - We're using 640 grams of ready rolled puff pastry for these sausage rolls which is 2 packets. I used Jus-Rol.
6. Breadcrumbs - I find that's it's best to make your own breadcrumbs for this recipe by blitzing up some white breads (with the crusts cut off).
7. Storage - Once cooked & cooled down, these sausage rolls will keep in the fridge for up to 3 days. To reheat them, cook in an oven, air fryer (set to 175°c/350°f) or microwave until piping hot (the internal temperature should be at least 75°c/167°f).