Lamb, Pistachio and Harissa Sausage Rolls with Turmeric Rough Puff Pastry

I've been taking my snack game to the next level and these Lamb, Pistachio and Harissa Sausage Rolls with Turmeric Rough Puff Pastry are three moods in one: rustic, delicious, and addictive to the max. Lamb, pistachio, harissa and coriander (and lots of other yummy stuff) make the filling for these flavour bomb sausage rolls, but the pièce de résistance is the flaky turmeric rough puff pastry which sets off a flavour party in your mouth. Yup. They're that good.

 

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You'll love this recipe because:

  • It's (surprisingly) easy to make
  • This isn't a "cheats" sausage roll using frozen puff pastry and sausage meat. It's way better than that. And when you bite into each party sausage roll, you'll be thanking me.
  • When you go fancy with the pastry and make your own filling, you do not go fancy with the sauce. These taste insanely delicious with a simple squeeze of Heinze tomato sauce. Trust me. 
  • Rough Puff Pastry is so easy to make. Like, dead simple. I've thrown in a sprinkling of turmeric to give it a little extra "oomph". 
  • You don't need to be a pastry wizard. You'll see. Right here. 
  • If you end up with excess pastry, you can freeze it for up to three months. Just make sure you wrap it tightly with cling wrap.

 

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These sausage rolls are fun, flavour packed and adventurous to make. You start by making the turmeric rough puff pastry. All you need to do is combine flour, turmeric, salt, milk, water and chunks of chilled butter, and form the dough it into a ball. Then you roll the pastry out a couple of times (to create the beautiful puff pastry layers) and chill it in the fridge for 30 mins to set.

While the turmeric rough puff pastry is chilling, you kick on by making the filling which is simply mixing lamb mince, brown sugar, garlic, Spanish onion, cumin, salt, an egg, coriander, pistachios and harissa together in a bowl. 

Following this you roll the pastry flat, trim the edges and using your hands, squeeze the filling mixture into a sausage shape and place it on top of the pastry. Roll the pastry over to envelop the filling in pastry, slice into smaller "party" sized pieces, brush the top and sides with beaten egg, gently slice the tops of the sausage rolls at an angle (or in a crisscross patter if you want to get a little creative), sprinkle with black sesame seeds, and bake at 180C for 40 mins. Yup. It really is that easy.

 

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FAQs

I don't have time to make the rough puff pastry, is that ok? What can I use instead?

I think rough puff pastry is the best pastry for sausage rolls, but I understand if you're time poor. If you don't have time (or don't want) to make a rough puff pastry, that's totally ok! You can use frozen sheets of puffed pastry from the supermarket. However, the turmeric is essential so sprinkle this onto the puff pastry then squeeze the filling mixture into a sausage shape on top, and roll to envelop the filling in the pastry. 

 

How long will the sausage rolls last?

Keep the sausage rolls stored in an airtight container for up to 5 days. They can also be frozen in an airtight container for up to 3 months in the freezer. 

 

What sauce should I dip the sausage rolls with?

Because the pastry is a little fancy and you're making the filling, you do not need to go fancy with the sauce. Nor do you need to make a fancy chutney. These taste insanely delicious with a simple squeeze of Heinze tomato sauce. Trust me. 

 

I can see butter melting from underneath the sausage rolls in the oven, is this ok? 

Yes, this is totally fine. It just means you may have overworked the butter when you were rolling out the pastry. This will inevitably happen when you over handle the pastry, and even when you are working with rough puff pastry on a warm day. But it's nothing to be worried about. This has happened to me several times and the pastry still cooks beautifully.

 

Can sausage rolls be reheated?

Yes, but only once to be on the safe side. You can microwave them for 30 sec to 1 minute (depending on your microwave) but I prefer to throw them straight into my oven (don't bother waiting for the oven to preheat) at 250C until I can see the pastry on top has gone a little darker in colour. Reheating them in the oven ensures the pastry stays crispy, flaky and light.

 

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