Lamb Dukkah & Rose Harissa Sausage Rolls

A spicy alternative to pork sausage rolls. Great for a picnic or lunch box or for party nibbles.

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   1. Preheat the oven to gas 6 / 200c. Grease a baking sheet.
   2. Place the lamb, paprika, cinnamon, harissa and ras al hanout in a bowl and mix well. Season with salt and pepper.
   3. Roll out the pastry until it is a large rectangle about 3mm thick. Cut into rectangles - about 6 for medium size rolls, but cut more if you require mini rolls or less if you require jumbo size rolls.
   4. Spoon about 3 tbsps (adjust to size you are making - 1 tbsp for mini or 4 tbsp for large)of lamb mix onto one side of the pastry rectangles. Brush down the shorter side with the beaten egg and fold the other half of the pastry over the filling and press down edge with a fork or crimp by hand. Brush sparingly with beaten egg.
   5. To make the Dukkah, Place the sesame, corriander & cumin seeds along with the pine nuts in a mortar & pestle and lightly grind until crushed but pine nuts still have crunch.
   6. Sprinkle the dukkah over the rolls and press into the pastry lightly. Brush again with the beaten egg.
   7. Lift them onto the baking sheet and bake in oven for approx 35 mins until pastry has risen and is golden.