Moroccan Spiced Lamb Sausage Rolls - Careme Pastry

Ingredients

• 1 x 445g pack Carême Sour Cream Shortcrust Pastry, defrosted
• 1 egg, beaten
• 1 tbsp sesame seeds.
• 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)
• 500g minced lamb
• 1 egg, lightly whisked
• ⅓ cup (25g) fresh breadcrumbs.
• ½ cup (125ml) Greek style yogurt
• 1 tbsp lemon juice
• 2 tbsp chopped mint leaves
• Sea salt and freshly ground black pepper.
• Preheat oven to 200°C (180°C fan-forced). Lightly grease two baking trays and line with baking paper.
• Place the pastry sheet on a lightly floured work surface and cut into quarters widthways to create four equal-sized rectangles.
• 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.
• 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.