Moroccan sausage rolls

  • 10 mins preparation
  • 30 mins cooking
  • Makes 12 Item
  • Print


Moroccan sausage rolls
  • 2 (sheets) ready-rolled puff pastry
  • 1/2 cup harissa paste
  • 12 chipolata sausages (570g)
  • beaten egg
  • 1 tablespoon dukkah


Moroccan sausage rolls
  • 1
    Preheat 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.
  • 2
    Place 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.

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