Middle Eastern Sausage Rolls
Ingredients
4 shallots, chopped finely
3 clove garlic, crushed
2.25 ounds ground lamb
2 tablespoon tomato paste
1/2 cup packaged breadcrumbs
1/2 cup pistachios, chopped coarsely
1/4 cup finely chopped fresh coriander (cilantro)
1/4 cup middle eastern spice blend
3 teaspoon fennel seeds
3 eggs
4 (sheets) puff pastry
sea salt flakes, for sprinkling
Directions
Place shallot, garlic, lamb, paste, breadcrumbs, pistachios, coriander, spice blend, 1 teaspoon of the fennel seeds and 2 eggs in a large bowl, season, mix well to combine. Cover, refrigerate for 3 hours to allow flavors to develop.
Preheat oven to 400°F. Line oven trays with baking paper.
Beat remaining egg lightly. Fill a large piping bag with lamb mixture. Cut pastry in half, pipe lamb mixture, down one long edge of the pastry. Brush the opposite long edge with beaten egg, roll tightly to enclose. Repeat with remaining pastry, lamb mixture and egg.
Score pastry at 1/2 cm intervals. Brush rolls with beaten egg, cut each roll into four pieces, sprinkle with remaining fennel seeds and the salt.
Place rolls, seam-side down, on oven trays, bake 25 minutes or until golden and cooked through. Serve immediately.
