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Moroccan lamb sausage rolls with yoghurt sauce

  • 0:15 Prep
  • 0:30 Cook
  • 4 Servings

Ingredients

  • 400g lamb mince
  • 2/3 cup fresh breadcrumbs
  • 2 tablespoons Gourmet Garden Moroccan Seasoning
  • 2 sheets frozen puff pastry, partially thawed
  • Olive oil cooking spray
  • 1/2 cup plain yoghurt
  • 100g baby spinach

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.

Source: taste.com.au

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