After I finished my morning swim an hour ago, there was loud thunder outside, rain was pouring down like crazy and the skies were dark as if it was night. I raced back on my bike to the dorms, but I still ended up soaking wet. Now I’m clean and dry again and I don’t think I will leave this room today unless I get hungry and dare to make the 20 second sprint to the canteen.

Even though it’s only 9 am and I just had my dumpling breakfast, I can’t stop thinking about these sausage rolls. They would be the perfect comfort food to make on a day like this. Curl up in front of the tv or in bed with a good book and eat one of these still hot from the oven.

I made these rolls last summer and me and my roommates enjoyed them for lunch. Something I forgot to do that time and regretted afterwards, was tasting the filling before making the rolls. The filling could’ve used a lot more salt and other seasoning, and because I didn’t taste it beforehand, the rolls turned out a bit under seasoned  So what I would recommend is taking a little bit of the filling, about a tablespoon, and frying it in a pan before tasting it. Then you can still adjust the seasoning according to your likening.

Recipe from Bourke Street Bakery: the ultimate baking companion.

Harissa (makes 400 g)
5 red bell peppers, seeded, membrane removed and finely chopped*
350 g brown onions, finely chopped
12 garlic cloves, finely chopped
3 chillies, finely chopped
4 tsp coriander seeds
6 tsp smoked paprika
100 ml water

Sausage rolls
75 g blanched almonds
1,2 kg minced lamb
75 g couscous
110 g currants
2-3 tbsp salt
1 tsp ground pepper
4 sheets of puff pasty ( x )
egg wash, whisked, for brushing
poppy seeds, for sprinkling

To make the harissa, put the peppers, onion, garlic, chilli, coriander seeds and paprika in a large saucepan over medium heat. Add the water and simmer for 2 hours, stirring every 10-20 minutes, or until reduced to a thick paste. As the mixture begins to reduce, the sugar will come out of the peppers and will start sticking to the bottom of the pan, so you will need to keep a close eye on it and stir regularly. Remove from the heat and allow to cool.

Preheat the oven to 200˚C. Put the almonds on a baking tray and cook in the oven for 5 minutes, or until lightly golden. Roughly chop and add to a large mixing bowl with the lamb, couscous, currants, harissa, salt and pepper. Using your hands, mix the meat quite forcefully for 3 minutes, to thoroughly combine and this will also work the protein in the meat. The currants and couscous soak up the juices of the mix and will bind the filling together.

Roll out the puff pasty. Divide the filling mixture in the length of your sheets by placing it in the middle of the pastry. Make sure the mixture is evenly divided. Brush one long edge with egg wash. Firmly fold the pastry over, pressing to enclose the log tightly, leaving the ends open. Cut each roll into even-sized pieces, depending on how big you want them. Place them on baking trays lined with baking paper, seam side down. Brush the top of each roll with egg wash and sprinkle with poppy seeds. Reduce the oven temperature to 190˚C and bake for 35-40 minutes, or until golden brown.


5 Responses to “Lamb, harissa and currant sausage rolls.”

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