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    Spiced Sausage Rolls with Dukkah Topping

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    Spiced Sausage Rolls with Dukkah Topping

    Dukkah is an Egyptian blend of nuts and spices, which can be sprinkled on anything, eaten as a dip with olive oil and bread or, as in this recipe, scattered on golden pastry.

    • Preparation time: 30 minutes
    • Cooking time: 25 minutes
    • Total time: 55 minutes 55 minutes

    Makes: 16


    • 500g minced lamb
    • 100g dried cherries or sultanas
    • 1 tsp paprika
    • 1 tsp cinnamon
    • 2 tbsp tomato purée
    • 500g puff pastry
    • 1 egg, beaten
    • Dukkah 2 tbsp sesame seeds
    • 2 tbsp pine nuts
    • 1 tsp coriander seeds
    • 1 tsp cumin seeds


    1. Preheat the oven to 200°C, gas mark 6. In a pestle and mortar, grind the dukkah ingredients with a pinch of salt until still quite coarse. Mix the lamb, dried fruit, spices and tomato purée and season. Roll out the pastry until 2mm thick. Cut into 10cm squares. Spoon 2 tbsp of the sausage mixture onto each square. For each roll, brush with egg on one side of the meat. Fold the pastry over and press down to seal, then place on the seam, on a lightly oiled baking sheet. Brush the tops with egg and scatter with the dukkah. Bake for 25 minutes until golden.

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    Drinks recommendation

    A bright silky Beaujolais will lighten this dish.


    Average user rating

    5 stars