Saturday, June 28, 2014

Moroccan Style Sausage Rolls & Red Pepper Hummus


  • 3 puff pastry sheets
  • 1½ lb ground beef (use lamb if you can afford it)
  • 2½T sundried cranberries
  • 1½t ground coriander
  • 1½t ground cumin
  • 1T of lemon juice
  • 1/4lb fresh spinach leaves, chopped
  • 4 sprigs fresh coriander leaves, chopped
  • 3 sprigs fresh parsley leaves, chopped
  • 2 eggs lightly beaten
  • 1 egg lightly beaten with 2T cold water (separate from above)


    1. Remove the pastry from the freezer to defrost
    2. Heat the oven to 350 degrees F
    3. Put the chopped herbs and spinach, and spices in a bowl and blend well.
    4. Put the ground meat into the bowl and mix by band until well blended
    5. Add 2 beaten eggs and mix through
    6. Split the mixture into three parts
    7. One by one, layout each sheet of pastry on a lightly floured surface, rolling slightly to fix any splits and to make the pastry even.
    8. Dab some of the egg/water mixture for about 1" along one edge.
    9. Lay out 1/3 of the meat mixture along the opposit edge of the pastry and then roll the pastry up and over into a log, sealing with the egg dabbed edge.
    10. Cut into 1" pieces
    11. Put the pieces onto a baking tray lined with baking paper and brush with the egg/water mixture to glaze
    12. Bake for 30 minutes
    13. Remove from the oven and cool
    14. Serve with Red Pepper Hummus

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