LAMB & HARISSA SAUSAGE ROLLS

Before we opened our shop, everyone was talking about the sausage rolls made by Sydney’s Bourke Street Bakery, so we had to Google to find out the story. This is our take on their iconic classic. The spice combination is perfect with lamb, and in Tasmania we grow some mighty fine-tasting beasts, so this one seemed like a natural.

MAKES 8

1 onion, diced

olive oil, for pan-frying

1 teaspoon cumin seeds

1 teaspoon ground coriander

1 teaspoon caraway seeds

500 g (1 lb 2 oz) coarsely minced (ground) lamb shoulder

1 quantity of requesón, or 400 g (14 oz) ricotta cheese

3 tablespoons harissa paste

1 handful of curly parsley, roughly chopped

10 mint leaves, roughly chopped

3 spring onions (scallions), roughly chopped

100 g (3½ oz) dried currants

2 teaspoons sea salt

½ quantity of puff pastry

1 egg, lightly beaten

chilli flakes, for sprinkling

In a frying pan, sauté the onion in a little olive oil over medium heat for about 5 minutes, or until golden. Add the spices and toast along with the onion. Once the spices are fragrant and the onion has softened, place in a bowl. Add the lamb and requesón, harissa, parsley, mint, spring onions, currants and sea salt. Mix thoroughly.

To check the seasoning, sauté a little piece of the mixture and taste it. If you want some more salt or harissa, add it now. (The meat mixture can be made a day ahead and refrigerated until required.)

Preheat the oven to 180ºC (350ºC/Gas 4). Line a baking tray with baking paper.

Roll the puff pastry into a rectangle about 80 cm (31½ inches) long and 10 cm (4 inches) wide. Using a piping (icing) bag without a nozzle, pipe a tube of meat next to the longest edge.

Moisten the exposed pastry with a little water. Roll the pastry over the sausage meat to encase it, overlapping the edges slightly.

Cut the sausage roll into eight portions. Place on the baking tray, seam side down, and end to end. Brush with beaten egg and scatter with chilli flakes, then bake for 15–20 minutes, or until golden brown.

Serve hot, with your favourite tomato sauce or relish.