Moroccan Spiced Lamb Sausage Rolls

These Moroccan Spiced Lamb Sausage Rolls offer a fresh and flavourful twist on the classic sausage roll. Infused with aromatic Moroccan spices, fresh coriander and mint, they’re wrapped in our flaky Sour Cream Shortcrust Pastry and baked to golden perfection. Serve them with a tangy mint yoghurt as a party appetiser, or enjoy them as a comforting winter snack – either way, they’re sure to become your new favourite!

Prep Time: 30 minutes
Cook Time: 25 minutes
Serves: 20 - 24
Skill Level: easy

Moroccan Spiced Lamb Sausage Rolls – Feature (1000×667)

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Where to buy Carême Pastry

Ingredients

1 x 400g pack Carême Sour Cream Shortcrust Pastry, defrosted
1 egg, beaten
1 tbsp sesame seeds.
Sausage filling
1 red onion, peeled & quartered
1 long red chilli, deseeded & chopped
30g fresh coriander
5g fresh mint
3 tsp Herbies Ras al Hanout spice mix (or a Moroccan spice mix)
400g minced lamb
1 egg, lightly whisked
⅓ cup (25g) fresh breadcrumbs.
Yoghurt & mint sauce
½ cup (125ml) Greek style yogurt
1 tbsp lemon juice
2 tbsp chopped mint leaves
Sea salt and freshly ground black pepper.

Method

Preheat oven to 200°C (180°C fan-forced). Lightly grease two baking trays and line with baking paper.
To make the sausage filling, place the onion, chilli, coriander, mint and spice mix into a food processor, pulsing until finely chopped. Place this into a large mixing bowl together with the lamb, egg and breadcrumbs, using your hands to mix until well combined.
Place the pastry sheet on a lightly floured work surface and cut into quarters widthways to create four equal-sized rectangles.
Evenly divide the sausage filling into four portions and shape each into a sausage shape, then place them down the centre of each pastry rectangle, making sure that the pastry can entirely encase the mixture. Firmly bring one long side of the pastry up against the sausage meat and lightly brush what will be the seam with the egg glaze. Repeat with the other side by firmly bringing the remaining pastry up and over the glazed pastry to create a seal. This will be pretty tight and there should ideally be about a 1cm overlap.
Place the sausage rolls onto the prepared baking trays (seam side down) and place into the fridge to chill for at least 30 minutes (ideally chill in the freezer, as it makes cutting them much easier).
Combine the yogurt, lemon juice, mint, salt and pepper together in a small bowl, stirring until well combined. Set aside for later.
Remove the sausage rolls from the fridge or and cut each large sausage into eight equal portions, snipping each top twice with a pair of scissors. Brush the outside with the egg glaze and sprinkle with sesame seeds. Evenly spread out the sausage rolls onto the prepared baking trays.
Place into the oven to cook for 25 minutes, or until the pastry is cooked through and golden. Allow the sausage rolls to cool slightly before serving.
Serve with yoghurt and mint sauce.