Moroccan chicken sausage rolls

MAKES 10

You will need

1 quantity Ruff Puff Pastry

1 egg, lightly beaten with 1 tablespoon of milk

150 g (5½ oz) almond meal, for topping

50 g (1¾ oz) flaked almonds, for topping

10 g (³/₈ oz) chermoula, for topping

FILLING

600 g (1 lb 5 oz) chicken mince

60 g (2¼ oz) almond meal

75 g (2¾ oz) parmesan cheese, grated

150 g (5½ oz) onions, finely chopped

10 g (³/₈ oz) chermoula spice

20 g (¾ oz) salt

6 g (³/₁₆ oz) pepper

90 g (3¼ oz) macadamia oil

90 g (3¼ oz) couscous

60 g (2¼ oz) mushrooms, diced

60 g (2¼ oz) raisins

2 g (¹/₁₆ oz) cinnamon

3 g (¹/₈ oz) ginger, grated

Put all of the filling ingredients into a bowl and mix together until combined, but don’t overmix.

TO ASSEMBLE

Remove the ruff puff pastry from the fridge. Roll out the pastry on a floured work surface, into a large rectangle 2–3 mm (¹/₈ inch) thick.

Preheat the oven to 175°C (345°F). Line a baking tray with baking paper and set aside.

Put the filling in a disposable piping bag and cut off the tip, 4 cm (1½ inches) in diameter. Pipe the filling lengthways onto the ruff puff pastry along the top edge.

Brush the pastry with egg wash just beside the piped mixture. Roll the top of the pastry towards you over the piped mixture so the very top of the pastry sheet joins with the eggwashed area of the pastry. Press down to seal.

Using a large knife, cut along the edge of the sausage roll. Repeat the process until all the pastry is used. Cut the logs into 12 cm (4½ inch) sausage rolls. Brush the sausage rolls with egg wash.

Combine the almond meal, flaked almonds and chermoula for the topping and dip each sausage roll upside down into the topping mixture. Place the sausage rolls topping side up on the prepared baking tray. Bake for 30–40 minutes until golden brown.