Middle Eastern beef sausage rolls 500g pumpkin, peeled, seeded, cut into 5mm slices 1 teaspoon olive oil 500g beef mince Moroccan Spice Mix 1 3/4 teaspoons Spencers Ground Nutmeg 1 3/4 teaspoons Spencers Ground Cumin 1 3/4 teaspoons Spencers Ground Coriander 1 teaspoon Spencers Allspice 1 teaspoon Spencers Ground Ginger 1/2 teaspoon Spencers Cayenne Pepper 1/2 teaspoon Spencers Cinnamon 1/2 cup fresh breadcrumbs 1/4 cup tasty cheddar, shredded 1/4 cup chopped flat-leaf parsley 2 eggs 3 sheets puff pastry 1 tablespoon pistachio dukkah 1 cup Greek-style Yoghurt 1 tablespoon lemon juice 1 garlic clove, crushed 1 teaspoon finely grated lemon zest Preheat oven to 200°C or 180°C fan. Line 2 large trays with baking paper. Combine the pumpkin and oil in a large bowl. Arrange in a single layer on 1 tray and bake for 20 minutes or until tender. Transfer to a board and cool. Coarsely chop. Place the pumpkin, mince, Moroccan spice mix, breadcrumbs, cheese, parsley and 1 egg in a large bowl. Season and mix until well combined. Halve each pastry sheet, then cut each half into 3 rectangles. Place 2 tablespoons of filling along short side of 1 rectangle. Roll to enclose. Place, seam-side down, on remaining tray. Repeat with remaining pastry and filling to make 18 rolls. (Alternatively, make long sausage rolls with halved pastry sheets then cut into thirds). Whisk the remaining egg in a small bowl with a fork until smooth. Brush over the rolls and sprinkle with dukkah. Bake for 30 minutes or until the pastry is golden and puffed and the filling is cooked through. Meanwhile, combine yoghurt, lemon juice and garlic in a bowl. Season and top with lemon zest. Serve rolls warm with the sauce.
Posted on: Wed, 14 Jan 2015 08:11:49 +0000
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