Harissa Lamb Sausage Rolls
Flaky puff pastry around juicy lamb mince spiked with harissa, mint and cumin. A good twist on a buffet classic.
- Time55 min
- LevelEasy
- Costabout £0.85 a head
- Oven200°C (180°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Estimated nutrition per serving
- 379kcal
- 34.2gcarbs
- 1.4gof which sugars
- 17.4gfat
- 6.6gsaturates
- 18.9gprotein
- 5.1gfibre
- 1.0gsalt
A rough estimate worked out from the ingredients, for the serving size above. It is a guide only and not medical advice. If you count carbs or manage diabetes, check with your own tools and your care team.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Heat the oven to 200°C (180°C fan). Line a large baking tray with baking paper.
- 2
In a bowl, mix the lamb, onion, garlic, harissa, cumin, mint, breadcrumbs and salt with your hands for 1 minute, until well combined.
- 3
Unroll the pastry and cut it in half lengthways to make 2 long strips.
- 4
Shape half the lamb mix into a long sausage down the middle of each strip. Brush one edge of the pastry with egg, fold the other side over and press to seal. Place seam side down.
- 5
Brush the tops with egg, sprinkle with sesame seeds, then cut each roll into 4 pieces. Score the tops lightly with a knife.
- 6
Bake for 25 to 30 minutes, until deep golden and the meat is cooked through with no pink.
27 min 30 s - 7
Cool for 5 minutes. Serve warm with mint yoghurt or chutney.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.
