Make rough puff pastry.

Meanwhile, heat oil in a large frying pan over high heat. Cook eggplant, pine nuts, cumin seeds, onion and garlic for 5 minutes, stirring occasionally, until golden and soft. Stir in honey; cool.

Combine eggplant mixture with lamb, haloumi, currants, beaten eggs and breadcrumbs in a large bowl; season well.

Line three oven trays with baking paper. Roll one half of the dough into a 30cm x 50cm rectangle; trim edges to straighten. Cut dough crossways into four rectangles, about 12cm x 28cm in size. Divide lamb mixture into eight portions. Shape each portion into a log with moistened hands. Place a log along the long side of a pastry rectangle; roll up to enclose. Place seam-side down on trays. Refrigerate for 15 minutes. Repeat with remaining pastry half and lamb mixture.

Preheat oven to 220°C. Cut each roll into three pieces. Brush with extra egg; sprinkle with dukkah.

Bake sausage rolls, in two batches, for 20 minutes or until puffed and golden.

Place flour and salt in a large bowl. Rub in butter with your fingertips until mixture resembles coarse crumbs, leaving lumps of butter. Make a well in the centre. Add 1 cup (250ml) chilled water; mix gently with a butter knife to a streaky dough. Lightly knead for 2 minutes or until a firm rough dough forms. Shape dough into a rectangle. Cover with plastic wrap; refrigerate for 20 minutes. Roll dough on a lightly floured surface into a 20cm x 50cm (8in x 20in) rectangle, with the short side in front of you. Fold dough into thirds by bringing the top third down over the middle third, then the bottom third up to cover the folded dough. Turn pastry a quarter turn to the right. Roll out to a rectangle again; repeat folding, turning and rolling two more times, three times in total. Cut dough in half crossways. Cover with plastic wrap; refrigerate for 20 minutes.