Bourke Street Bakery Sausage Rolls with Lynwood Tomato Mango Chutney
Harissa (makes 400 g)
5 red bell peppers, seeded, membrane removed and finely chopped*
350 g brown onions, finely chopped
12 garlic cloves, finely chopped
3 chillies, finely chopped
4 tsp coriander seeds
6 tsp smoked paprika
Bourke Street Bakery Sausage rolls
75g blanched almonds
1,2 kg minced lamb
75 g couscous
110 g currants
2-3 tbsp salt
1 tsp ground pepper
4 sheets of puff pasty ( x )
egg wash, whisked, for brushing
poppy seeds, for sprinkling
To make the harissa, put the peppers, onion, garlic, chilli, coriander seeds and paprika in a large saucepan over medium heat. Add the water and simmer for 2 hours, stirring every 10-20 minutes, or until reduced to a thick paste. As the mixture begins to reduce, the sugar will come out of the peppers and will start sticking to the bottom of the pan, so you will need to keep a close eye on it and stir regularly. Remove from the heat and allow to cool.
Preheat the oven to 200˚C. Put the almonds on a baking tray and cook in the oven for 5 minutes, or until lightly golden. Roughly chop and add to a large mixing bowl with the lamb, couscous, currants, harissa, salt and pepper. Using your hands, mix the meat quite forcefully for 3 minutes, to thoroughly combine and this will also work the protein in the meat. The currants and couscous soak up the juices of the mix and will bind the filling together.
Roll out the puff pasty. Divide the filling mixture in the length of your sheets by placing it in the middle of the pastry. Make sure the mixture is evenly divided. Brush one long edge with egg wash. Firmly fold the pastry over, pressing to enclose the log tightly, leaving the ends open. Cut each roll into even-sized pieces, depending on how big you want them. Place them on baking trays lined with baking paper, seam side down. Brush the top of each roll with egg wash and sprinkle with poppy seeds. Reduce the oven temperature to 190˚C and bake for 35-40 minutes, or until golden brown.
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