Ingredients
500 g lamb mince
1 tbsp SIDS SMOKEY GARLIC SAUCE
1 onion, chopped
2 garlic cloves, crushed
1 tsp ground cumin seeds
¼ tsp ground nutmeg
¼ tsp ground cinnamon
½ tsp chilli flakes
1 tsp sweet paprika
½ tsp ground coriander
1 tsp dried mint
1 tsp dried oregano
2 sheets frozen puff pastry, thawed
1 egg yolk
½ tsp sumac
Pomegranate molasses, to drizzle
Directions
Preheat the oven to 200°C.
Combine lamb, SIDS SMOKEY GARLIC SAUCE, garlic, onion, spices and herbs in a bowl and season. Press the pastry sheets together to form a long sheet, then halve lengthways. Divide filling between the pastry, shaping it into a log along one side. Roll up to form a roll, brush pastry edge with water and press to seal. Brush with egg and sprinkle with sumac. Place, seam-side down, on a baking tray and bake for 20-25 minutes until golden.
Drizzle molasses over sausage rolls and slice, then serve.
