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Nargisse Benkabbou's merguez sausage rolls recipe

1 rating

Nargisse is a chef and author, she says: 'During Ramadan having easy-to-prepare meals makes a big difference. This sausage roll recipe is perfect for iftar: the bold spices and rich textures feel like a treat after a long day of fasting.' See method

Makes 10
Takes 50 mins
278 calories / serving
Freezable

Ingredients

1½ tbsp fennel seeds
3 garlic cloves, minced
1 tbsp harissa paste (optional)
1½ tbsp sweet paprika
1½ tbsp ground cumin
1½ tbsp ground coriander
1½ tsp caster sugar
1½ tsp dried mint
¾ tsp fine sea salt
400g 15% fat beef mince
320g pack ready-rolled puff pastry
plain flour, for dusting
1 egg, beaten
2 tsp sesame seeds or nigella seeds (or a mix of both)

For the harissa sauce

60g Greek yogurt
60g mayonnaise
1-3 tsp harissa paste

If you don't have mince, cut open some sausages instead

Each serving contains

Energy
1160kj
278kcal 14%
Fat
19g 26%
Saturates
7g 34%
Sugars
2g 2%
Salt
0.9g 15%

of the reference intake
Carbohydrate 15.1g Protein 11.6g Fibre 2.3g

Method

Preheat the oven to gas 6, 200°C, fan 180°C. Toast the fennel seeds in a dry frying pan until fragrant, then grind to a powder using a pestle and mortar. Mix together the garlic, harissa (if using), fennel seeds, paprika, cumin, coriander, sugar, mint, salt and ½ tsp black pepper. Add the mince and mix well. Cover and chill until needed.
Unroll the puff pastry, leaving it on its paper. On a lightly fl oured surface, run a rolling pin over to remove any folds. Cut the sheet in half lengthways for 2 long rectangles, with a long edge facing you.
Divide the merguez fi lling in half and shape each into a log about the same length as the pastry. Place a log in the centre of each pastry strip, with a border on each side. Brush the top border of each pastry strip with beaten egg, then roll the bottom up and over to make a seal. Gently roll each into a uniform shape, leaving the seal on the bottom.
Slice each roll into 5 pieces about 6-7 cm long. Arrange on a baking tray lined with baking paper, then brush the tops with beaten egg and sprinkle with the seeds. Bake in the middle of the oven for 25-30 mins or until puff ed and golden brown.
Meanwhile, mix the yogurt, mayonnaise, and harissa together. Taste and adjust with more harissa paste, if you like. Serve the sausage rolls warm, with the harissa yogurt for dipping.

Tip: Keep sealed, uncooked rolls for up to 2 days in the fridge, or freeze for up to 1 month – bake for 10 mins more.

Freezing and defrosting guidelines

In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.

See more Ramadan and Eid recipes