LAMB, APRICOT & MINT SAUSAGE ROLLS with Harissa Yoghurt Sauce

 375g pack Caréme spelt puff pastry

 1 egg, beaten for glaze

 1 tbsp seasame seeds

FILLING

 1 small red onion, peeled & quartered

 1 clove garlic, crushed

 1 long red chilli, deseeded & chopped

 1/4 cup fresh mint leaves

 1 tsp dried mint leaves

 2 tsp ras el hanout

 500g lamb mince

 1 egg, lightly whisked

 1/3 cup fresh breadcrumbs

 1/3 cup dried apricots, chopped

 salt flakes & freshly ground black pepper

YOGHURT & HARISSA SAUCE

 375g pack Caréme spelt puff pastry

 1 egg, beaten for glaze

 1 tbsp seasame seeds

Preheat oven to 200°C (180°C fan-forced) and lightly grease baking trays and line with baking paper.

For the sausage filling, place onion, garlic, chilli, mint and Ras el Hanout into a food processor, pulsing until finely chopped. Add the lamb, egg, breadcrumbs, apricots, salt and pepper, pulsing until just combined.

Place pastry sheet on a lightly floured work surface, cut in half lengthways, to create two equal sized rectangles.

Evenly divide the sausage filling in half, shape like a sausage, placing down the centre of each pastry rectangle; making sure pastry is able to encase the mixture. Firmly bring one long side of the pastry up against the sausage meat and lightly brush the pastry with egg. Repeat with other side by firmly bringing the remaining pastry up and over the glazed pastry, creating a seal. This will be tight and there should be a 1cm overlap.

5.

Place sausage rolls on a prepared baking tray (seam side down) and brush outside with egg glaze and sprinkle with sesame seeds. Chill for at least 30 minutes.

6. 7.

Meanwhile combine yoghurt and harissa together in a small bowl, stirring until well combined. Sprinkle over mint and set aside for later.golden and potato is cooked through.

Cut each large sausage into eight equal portions and snip each top three times, to create air holes. Evenly spread sausage rolls onto prepared baking trays.

8.

Place sausage rolls in preheated oven for 25 minutes, or until pastry is cooked through and golden. Allow sausage rolls to cool slightly before serving.

9.

Serve sausage rolls with yoghurt and harissa sauce.

For more recipes from the Adelaide Central Market: adelaidecentralmarket.com.au/recipes

Preparation time: 20 minutes

Cooking time: 50 minutes

Serves: 6

INGREDIENTS

 ¼ cup olive oil

 1 large carrot, peeled and diced into 1cm cubes

 1 stick celery, diced into 1cm cubes

 500g Spud Lite potatoes, diced into 1cm cubes

 1 large brown onion, peeled and finely diced

 1 clove garlic, peeled and crushed

 2 litres chicken stock

 ½ BBQ chicken, deboned and shredded

 250g pack dried egg noodles

 1 cup frozen peas, thawed

 1 tablespoon lemon thyme leaves, chopped

 ¼ cup chopped parsley

 2 tablespoons lemon juice

 salt flakes and freshly ground black pepper

1.

2.

Preheat oven to 220∞C (180∞C fan-forced).

Place carrots, celery and potatoes in a baking pan and drizzle with 2 tablespoons of olive oil, tossing until well coated. Place pan in preheated oven for 25 minutes or until vegetables are golden. Remove from heat and set aside until required.

3.

4.

5.

6.

Heat remaining olive oil in a large saucepan over a low heat. Add onion and garlic, stirring to combine. Cover and cook for 10 minutes or until onion is tender. Add chicken stock, shredded chicken and roasted vegetables, bring to a simmer and cook for 10 minutes.

Add egg noodles and cook following pack instructions. Add peas, thyme parsley and lemon juice, stirring until combined. Check seasoning and adjust accordingly.

SPUD LITE potatoes are available at all good supermarkets. For more recipes head to: zerellafresh.com.au @spud.lite