Sausage Rolls Greek Style

500 g lamb mince
1 large onion, chopped fine
4 cloves garlic, minced
1 orange capsicum, chopped
2 cups spinach, chopped
1 tsp SIDS CRAZY SALT
2 tsp oregano, dried
1 tsp cumin, ground
1 tsp paprika
Zest & juice of 1 lemon
¼ cup couscous, uncooked
2 tbsp SIDS TAMARILLO SAUCE
½ cup feta, crumbled
1 egg, lightly beaten
Pinch of cayenne pepper
3 pre-rolled pastry sheets
1 egg beaten with 1 tbsp milk
2 tbsp sesame or poppy seeds
DIPPING SAUCES:--
1 tbsp SIDS TAMARILLO SAUCE
1 tbsp chilli garlic sauce

Preheat oven to 170°C fan bake and line a tray with baking paper.
Heat a little oil in a pan on medium heat and cook onion for 5 minutes until soft. Add garlic, capsicum, spinach, oregano, SIDS CRAZY SALT, cumin, paprika, lemon zest & juice and cook for a few minutes until most of the moisture has gone.
Cool slightly then add to a mixing bowl with the lamb mince, couscous, SIDS TAMARILLO SAUCE, feta, egg and cayenne. Mix gently with clean fingers until just combined.
Arrange ⅓ of the mince filling in a neat log down the middle, lengthways, of one of the pastry sheets. Fold up both sides of the pastry snugly to meet on top, trim with a 2 cm overlap and brush egg wash on both parts where the pastry joins. Press to seal then cut the rolls into quarters with a sharp knife and place, seam side down, on the baking tray. Repeat with remaining pastry and mince. Brush the rolls all over with egg wash then sprinkle with seeds.
Bake in the lower half of the oven for 40 minutes until the pastry is golden brown and puffy.
In a small bowl, mix 1 tbsp SIDS TAMARILLO SAUCE and 1 tbsp chilli garlic sauce. Pour into ramekins to serve.