Apricot + Harissa Lamb Sausage Rolls

Ingredients:

1 sheet puff pastry

For the filling

• 1 tablespoon olive oil

• 1red onion, finely chopped

• 2garlic cloves, minced/grated

• 1 tablespoon harissa paste

• 1lb lamb sausage, casing removed

• 2 oz dried apricots, roughly chopped

• 1 cup fresh bread crumbs

• Finely grated zest of 1 lemon

• 1 teaspoon fine sea salt

• 1egg, beaten

• 2 teaspoon sesame seeds and nigella (black onion) seeds

Instructions:

Remove the premade puff pastry from the refrigerator so it can soften slightly while you prepare the filling. If it is frozen, thaw according to package instructions.

Lightly flour your work surface and gently unfold or roll out the pastry to smooth any creases. Keep it chilled until needed—if it becomes too soft, place it back in the refrigerator to firm up. Heat the oven to 390 degrees. Line a baking sheet with baking paper. To make the filling, heat the olive oil in a large frying pan over medium heat. Add the onion and fry for a few minutes until softened. Add the garlic and cook for another minute, then remove from the heat. Place the lamb sausage (casings removed) in a bowl, breaking it apart slightly. Add the cooked onion and garlic mixture and combine with your hands until evenly mixed. Add in harissa, apricots and breadcrumbs. Lightly dust the work surface with flour and roll the pastry into a large rectangle about ⅛ inch thick. Cut it lengthwise down the middle to make two long rectangles. Spoon a line of the sausage filling down the center of each strip. Brush one long edge with beaten egg, fold the pastry over to enclose the filling, and press to seal. Slice each strip into 6 sausage rolls and place them on the prepared baking sheet. Chill for 15 minutes to help them keep their shape. Brush the sausage rolls with egg wash, sprinkle with seeds and bake for 35 to 40 minutes, until golden and the bottoms are cooked through. Allow to cool slightly before serving.

Recipe adapted from Food52