Nargisse Benkabbou's merguez sausage rolls recipe

Method

1. Preheat the oven to gas 6, 200°C, fan 180°C. Toast the fennel seeds in a dry frying pan until fragrant, then grind to a powder using a pestle and mortar. Mix together the garlic, harissa (if using), fennel seeds, paprika, cumin, coriander, sugar, mint, salt and ½ tsp black pepper. Add the mince and mix well. Cover and chill until needed.
2. Unroll the puff pastry, leaving it on its paper. On a lightly fl oured surface, run a rolling pin over to remove any folds. Cut the sheet in half lengthways for 2 long rectangles, with a long edge facing you.
3. Divide the merguez fi lling in half and shape each into a log about the same length as the pastry. Place a log in the centre of each pastry strip, with a border on each side. Brush the top border of each pastry strip with beaten egg, then roll the bottom up and over to make a seal. Gently roll each into a uniform shape, leaving the seal on the bottom.
4. Slice each roll into 5 pieces about 6-7 cm long. Arrange on a baking tray lined with baking paper, then brush the tops with beaten egg and sprinkle with the seeds. Bake in the middle of the oven for 25-30 mins or until puff ed and golden brown.
5. Meanwhile, mix the yogurt, mayonnaise, and harissa together. Taste and adjust with more harissa paste, if you like. Serve the sausage rolls warm, with the harissa yogurt for dipping.

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• Tip

  Keep sealed, uncooked rolls for up to 2 days in the fridge, or freeze for up to 1 month – bake for 10 mins more.

• Freezing and defrosting guidelines

  In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.