Spiced Lamb Sausage Rolls

Rough puff pastry: Add the flour, butter and salt to a bowl. Use your fingertips to briefly rub the butter into the flour. The mixture should be quite coarse – you want some large pieces of butter. Add the water a tablespoon at a time and mix with a table knife until you have a rough dough. You may not need all the water. Turn the dough out onto a lightly floured surface and roll it into a large rectangle, about 1cm thick, with a short edge facing you. Fold the top third of the dough down to the middle, then fold the bottom third on top (like folding a letter – if the pastry starts to get too warm or sticky, let it firm up in the refrigerator). Give the dough a quarter turn, roll it out to a large rectangle again and repeat the folding. Wrap in plastic wrap and chill for 1 hour.

Roll out the chilled pastry and fold as above one more time, then chill for another 30 minutes or until ready to use. Meanwhile, preheat the oven to 200°C regular bake and line a baking sheet.

Filling: Heat the olive oil in a large frying pan over a medium heat. Fry the onion for a few minutes until softened. Add the garlic and spices and cook for another minute, until fragrant. Stir in the harissa, then remove from the heat and pour into a bowl. Add the lamb to the bowl along with the chopped apricots, breadcrumbs, lemon zest and salt. Use your hands to mix, making sure everything is well combined.

Lightly dust the work surface with flour and roll out the pastry to a large rectangle about 3mm thick. Cut this lengthways down the middle to give you two long rectangles. Place a layer of the filling mixture down the middle of each rectangle and brush one edge of each piece with beaten egg. Pull over the other side of pastry to encase the sausage, pressing to seal. Slice each rectangle into 6 sausage rolls (or 4 if you want bigger ones) and place them on the baking sheet. Chill in the refrigerator for 15 minutes to firm up.

To cook: Brush the rolls with egg wash and sprinkle with the seeds. Bake for 35–40 minutes until golden and the bottoms are cooked. Cool a little before eating.