Lamb, Apricot and Feta Sausage Rolls

by Georgina Hayden, featured in MEDesque

Published by Bloomsbury

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Introduction

All the things I like wrapped in pastry and (naturally) a great picnic snack. The lamb fat soaks into the pastry with the spices, then you have the sweet hit of nuggets of apricot; it all works beautifully together with the feta cutting through it.

If you want to use pork instead of lamb, go ahead. They will still taste wonderful.

As featured in

MEDesque

Image of Georgina Hayden's Lamb, Apricot and Feta Sausage Rolls — Photo by Laura Edwards

Ingredients

Makes: 10

2 red onions
2 garlic cloves
3 tablespoons olive oil
1 heaped teaspoon tomato puree
1½ teaspoons fennel seeds
60 grams dried apricots
½ - 1 teaspoon chilli flakes
2 teaspoons ras el hanout
400 grams minced lamb
30 grams breadcrumbs
2 large eggs
100 grams feta cheese
320 grams all-butter ready-rolled puff pastry sheet
1 tablespoon sesame seeds
1 teaspoon nigella seeds
sea salt and freshly ground black pepper

Method

Lamb, Apricot and Feta Sausage Rolls is a guest recipe by Georgina Hayden so we are not able to answer questions regarding this recipe

Preheat the oven to 200°C/180°C fan/gas mark 6. Peel and finely chop the red onions and garlic cloves. Place a small frying pan over a medium heat and add the olive oil and chopped veg. Season well and sauté for 8–10 minutes, until starting to soften. Stir in the tomato purée at the last minute, then spoon into a large mixing bowl and leave to cool. Meanwhile, coarsely grind the fennel seeds and finely chop the dried apricots. Stir the chilli flakes, ras el hanout and half the fennel seeds into the sautéed onion. Add the chopped apricots, minced lamb and breadcrumbs to the bowl and season well. Crack and beat one of the eggs, add to the bowl and mix everything with your hands really thoroughly. Crumble in the feta and mix again.
Unroll the pastry and lay it out on a chopping board. Whisk the remaining egg with a pinch of salt until smooth. Evenly spoon the seasoned lamb down the length of the pastry and make it into a sausage shape. Brush the edge of the pastry with the beaten egg, then fold it over and seal the 2 long edges together; I like to press them down with a fork. Then cut the large sausage roll into 10 even-sized pieces.
Mix together the sesame seeds, nigella and remaining crushed fennel with a generous pinch of sea salt flakes. Brush all the sausage rolls with the beaten egg and evenly sprinkle over the seed mixture. Place on a baking sheet lined with greaseproof paper and bake for 25–30 minutes, until evenly golden and the meat is gnarly and cooked through.