Moroccan Spiced Pork and Lentil sausage Rolls

MOROCCAN SPICED PORK AND SWEET POTATO SAUSAGE ROLL

I think we can all agree a sausage roll is always received well no matter the audience! Here I combined free range pork mince, lentils and sweet potato to balance the meat to plant ratio and spiced the mixture with punchy Moroccan flavours. It’s all wrapped up in pastry by local makers Empire Pastry.. They make the BEST pastry using local ingredients. This recipe is perfect for lunchboxes, Sunday lunches and dinner in front of the football.

Spiced Pork and Lentil Sausage Rolls (image Craig Kinder)

MOROCCAN SPICED PORK AND SWEET POTATO SAUSAGE ROLL

MAKES 8 large (or 16 smaller sausage rolls)

Ingredients

2 tbsp olive oil

½ onion, finely diced

2 garlic cloves, minced

1 cup sweet potato, grated

3 tsp ground coriander

3 tsp ground cumin

2 tsp ground paprika

½ tsp ground turmeric

1 tin brown lentils, drained and well rinsed

500g pork mince (Plantagenet Pork)

1 egg

½ cup oats (Dirty Clean Food)

1 cup grated cheddar cheese

1 tsp salt

Pepper to taste

2 x puff pastry roll 25cm square (Empire Pastry)

Milk for brushing the pastry

To Prepare

Heat half the oil in a pan over medium heat, saute onions and garlic until soft (5 minutes). 

Add sweet potato and spices and toss until fragrant.

Transfer onion mixture into a bowl to cool.

Add all remaining ingredients to a large bowl and mix thoroughly with your hands.

Pre-heat oven 200°C.

Cut whole pastry sheets in half.

Divide filling mixture between the four pastry sheets, and shape into a firm log along the center of each piece of pastry. 

Brush edges of the pastry with milk, then roll up to enclose the filling.

Place seam side down on a lined baking tray, with plenty of space between each sausage roll so the pastry cooks to crisp.

Slice gently a few times across the top of the sausage roll to allow steam to escape and brush tops with milk.

Bake for 25-30 minutes until golden.

Allow to cool slightly then cut to desired length and serve.

COOK’S NOTES

+ Feel free to omit the lentils if they are not your thing. I use them to add a little more fibre to the sausage rolls and to use a little less meat. No-one will notice!

+ Prepare sausage rolls a day ahead and cook just prior to serving so they are moist inside with crisp flakey pastry on the outside.