Moroccan Lamb Sausage Rolls

Ingredients

Makes 12 lunch sized or 24 party sized rolls

• 500g low fat lamb mince

• 500g puff pastry

• 120 pitted dried dates

• 1 medium onion

• 2 garlic cloves

• 1 tsp ground cumin

• 1 tsp ground cinnamon

• 3 tsp dried mint

• 1 tsp vegetable oil

• 1 beaten egg

• salt and pepper

Method

To make the sausage start by finely chopping the onion and garlic. Then in a frying pan on a low heat add the vegetable oil and the chipped onion. Sweat the onion for 8 minutes until softening. At this point add the garlic and continue to soften both for 3 minutes more.

Now lets turn up the heat a little and add the cumin and cinnamon, frying for 30 seconds to a minute until the fragrances really hit you. Then take off the heat and leave to the side to cool while you chop the dates into small cubes.

Next in a large bowl mix the cooled onion, garlic and spice mixture with the lamb mince, the chopped dates, dried mint, and a good pinch of salt and black pepper. It's best to do this by hand for a few minutes to spread theingredients out and break down the mince. Once done put aside while you turn your attention to the pastry.

Dust a clean work surface with plain flour and then half your pastry and roll half out into a long rectangle about the thickness of a pound coin.

Halve the lamb mixture and shape into a long sausage to fit down the centre of the rolled out pastry sheet. Wet the long edges with water and pull the far edge over until it meets the near with the sausage in the middle, squeezing and air out as you go. Crimp the edge leaving each end open then make a dozen or so slits with a knife through the top to let steam escape during the cooking process.

Cut the roll into 6 sections for a larger roll or 12 for party size. Then just repeat with the second sheet and remaining lamb mix.

Put two baking trays in the oven and heat the oven to 200c (390f), heating these trays will help the sausage rolls to not end up with a soggy bottom. Once up to temperature reduce the oven to 180c (356f) remove the trays and wipe the tray with a bit of vegatable oil on some kitchen towel, this again helps crisp the bottom up. Place the rolls on the trays and brush with the beaten egg then quickly get them back in the oven and bake for 20 mins.

Remove, cool slightly and enjoy!