Spicy Sausage Rolls

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The sausage rolls I made for Dad's birthday party. The filling made enough to use up two packages of puff pastry. I love these and think they have a lot of flavour. They're great hot or cold, and nice with the classic mustard sauce to dip in. From The Secret of Spice By Tonia Buxton Published 2019
Pictured in the top left corner of the picture!

  • 3 tbsp olive oil
  • 2 red onions, finely chopped (I used about half of a large red onion)
  • ½ tsp ground cinnamon
  • 1 tsp fennel seeds (I crushed them a bit with a mortar and pestle)
  • 2 tsp cumin seeds
  • 1 carrot, finely diced (I grated the carrot)
  • 1 parsnip, coarsely grated
  • 4 tbsp walnuts, chopped
  • 4 tbsp of My Hot Spice Paste or harissa paste (I just used about the equivalent of tomato paste and a bit of paprika)
  • 4 garlic cloves, finely chopped
  • 500 g pork, lamb or turkey mince
  • 4 tbsp flat-leaf parsley, chopped
  • zest and juice of 1 lemon
  • 1 tsp salt
  • 75 g breadcrumbs (I made bread crumbs from Christie's pagnotta bread)
  • 1 medium egg, plus 1 egg, beaten, for brushing
  • 2 sheets of ready-rolled puff pasty
  • sesame and poppy seeds, for sprinkling

    Preheat the oven to 190°C/375°F/Gas Mark 5 and line 2 baking trays with baking paper.

    Heat the oil in a pan over a low heat, add the onions and spices and fry until the onions are soft and translucent. Add the carrot and parsnip and cook for a further 5-7 minutes.

    Add the walnuts, Hot Spice Paste (or harissa paste) and garlic and mix well. Transfer the onion mixture to a bowl and use your hands to mix it with the mince, parsley, lemon zest and juice, salt and breadcrumbs. Add the egg and mix it into the mixture well.

    Place the two sheets of pre-rolled puff pastry on a baking tray and cut both in half lengthways down the middle.

    Divide the mince mixture into 4 portions, then make a long sausage along the middle of each piece of pastry. Brush the edges of the pastry with a little of the beaten egg and fold the pastry over the mince, pressing together firmly to seal.

    Turn the rolls over so they are seam-side down on the baking tray and cut each of them into 4 pieces, making 16 in total.

    Brush again with the beaten egg, then sprinkle with the sesame and poppy seeds. Bake in the oven for 25-30 minutes, or until the pastry is a lovely golden brown. Serve hot or cold.

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