Moroccan lamb sausage rolls with yoghurt sauce

Method

• 1
  Preheat oven to 220°C/200°C fan-forced. Line a large baking tray with baking paper.
• 2
  Place mince, breadcrumbs and seasoning in a large bowl. Season with salt and pepper. Using clean hands, mix until well combined. Place 1 pastry sheet on a flat surface. Shape half the mixture into a 25cm-long log. Place along the edge of pastry sheet. Roll pastry up to enclose filling. Cut in half. Place, seam-side down, on prepared baking tray. Repeat with remaining pastry sheet and mince mixture. Using a small sharp knife, score the tops diagonally, at 2cm intervals (don’t cut all the way through).
• 3
  Spray with oil. Bake for 25 minutes or until golden and puffed.
• 4
  Meanwhile, place yoghurt in a bowl. Season with salt and pepper. Divide rolls and baby spinach between serving plates. Drizzle half the yoghurt over the spinach leaves. Serve sausage rolls with remaining yoghurt.