A final recipe from Saturday’s Eurovision Extravaganza. Sadly no photos of this one either but really, a sausage roll looks like a sausage roll. It’s the taste that matters!
This recipe comes from a book called Purple Citrus and Sweet Perfume by Silvena Rowe and is all about Eastern Mediterranean cooking. I don’t do many recipes from this one as there are a few obscure ingredients required, but the ones I do do are delicious and this is no expception.
This made about 20-25 bite-sized susage rolls.
500g minced lamb
2 garlic cloves, crushed
1 teaspoon ground cumin
¼ teaspoon ground nutmeg
¼ teaspoon ground cinnamon
½ teaspoon ground coriander
1 teaspoon dried mint
1 teaspoon oregano
½ teaspoon chilli flakes
1 teaspoon paprika
500g puff pastry
1 beaten egg
3 tablespoons hemp seeds (actually I mixed sesame seeds and poppy seeds and I found that worked really well)
Preheat the oven to 220.
Combine the lamb, garlic, spices and dried herbs. Mix really well. (The recipe says to pass it through a mincer if you can – I don’t have one so I just squeezed it really well to mix everything together.)
Roll out the pastry to about 5mm thickness and shape into a square.
Cut into long strips about 6-8 cms wide.
Arrange a long, thin layer of sausage mixture along the centre of the strip. Fold the pastry over so it meets along the long edge and roll over to seal. (if you damp one edge with water or milk then it helps it to stick.)
Cut the long sausage roll into 2-3cm, bite-sized pieces.
Brush the top of each with beaten egg and sprinkle with the seeds.
Place on a baking tray covered with greaseproof paper and bake in the oven for 20-25 minutes until golden brown.