3 teaspoons Herbies Ras al Hanout spice mix or a Moroccan spice mix
500g minced lamb
1 egg, lightly whisked
1/3 cup (25g) fresh breadcrumbscup
(125ml) Greek style yogurt
1 tablespoon lemon juice
2 tablespoons chopped mint leaves
Sea salt and freshly ground black pepper
Preheat oven to 200°C (180°C fan-forced) and lightly grease baking trays and line with baking paper.
For the sausage filling place onion, chilli, coriander, mint and spice mix into a food processor, pulsing until finely chopped. Place this together with the lamb, egg and breadcrumbs into a large mixing bowl, using your hands mix until well combined.
Place pastry sheet on a lightly floured work surface, cut into quarters widthways, to create four equal sized rectangles.
Evenly divide the sausage filling into four portions, shape like a sausage, placing down the centre of each pastry rectangle; making sure that the pastry is able to 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, creating a seal. This will be pretty tight and there should ideally be about a 1cm overlap.
Place sausage rolls on prepared baking tray (seam side down) and chill for at least 30 minutes in refrigerator or ideally in the freezer, this makes cutting them much easier.
Meanwhile combine the yogurt, lemon juice, mint, salt and pepper together in a small bowl, stirring until well combined. Set aside for later.
Cut each large sausage into eight equal portions and snip each top twice with a pair of scissors. Brush the outside pastry with the egg glaze and sprinkle with sesame seeds. Evenly spread out the sausage rolls onto prepared baking trays.
Place sausage rolls in preheated oven for 25 minutes, or until pastry is cooked through and golden. Allow sausage rolls to cool slightly before serving.
Serve the sausage rolls with yoghurt and mint sauce.