If you don’t have
a piping bag or would
prefer to avoid the messy
clean-up after, use
a snap-lock bag and
snip off a corner.Top tip
1
Preheat oven to hot, 200°C. Line
2 oven trays with baking paper.2
In a food processor, combine mince,
breadcrumbs, herbs, 1 egg and harissa.
Pulse until well combined. Season.3
Spoon mixture into a piping bag fitted
with a 1cm nozzle.4
Halve each piece of pastry. Pipe
mixture down long sides. Brush other
side with a little water. Roll tightly to seal.5
Cut each roll into three. Score 3 slits
on each. Arrange seam-side down
on trays. Brush with remaining beaten
egg. Sprinkle with cumin seeds.6
Bake for 20-25 minutes, until golden
brown and cooked through..7
In a small bowl, combine tomato
sauce and extra harissa. Serve with
sausage rolls.- 500g chicken mince
- 1 cup fresh breadcrumbs
- ½ cup chopped coriander
- ½ cup chopped parsley
- 2 eggs
- 2 tablespoons harissa,
plus 2 tablespoons extra - 4 sheets puff pastry,
thawed - 2 teaspoons cumin seeds
- ½ cup tomato sauce
75Chicken & harissa sausage rolls
aMAKES 24 • PREP 25 MINS • COOK 25 MINS