Moroccan sausage rolls
Aug 31, 1975 2:00pm- 10 mins preparation
- 30 mins cooking
- Makes 12 Item
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Ingredients
Moroccan sausage rolls
- 2 (sheets) ready-rolled puff pastry
- 1/2 cup harissa paste
- 12 chipolata sausages (570g)
- beaten egg
- 1 tablespoon dukkah
Method
Moroccan sausage rolls
- 1Preheat oven to 220°C/425°F. Cut six rectangles from each of 2 sheets ready-rolled puff pastry. Spread ½ cup harissa paste evenly on the 12 pastry rectangles.
- 2Place one sausage on each pastry rectangle, roll up pastry to enclose, brush ends with beaten egg to seal. Place seam-side-down on baking-paper-lined oven trays. Brush pastry with egg, cut slits in tops of rolls, sprinkle with dukkah. Bake rolls for 30 minutes or until cooked through.