Moroccan Chicken Sausage Rolls

Perfect as a snack or a starter. This crisp sausage roll is great spiced with harissa, cinnamon and the goodness of apricots – made with Jus-Rol ready rolled shortcrust pastry sheet.

Quick Stats

Easy

8-10 rolls

25 minutes bake time

Moroccan Chicken Sausage Rolls

Perfect as a snack or a starter. This crisp sausage roll is great spiced with harissa, cinnamon and the goodness of apricots – made with Jus-Rol ready rolled shortcrust pastry sheet.

Ingredients

3 shallots, chopped
1 tsp olive oil
8 chicken sausages (or 500g turkey thigh mince)
2 tbsp harissa paste
1 tsp ground cinnamon
25g dried apricots, finely diced
1 x 320g red-rolled sheet Jus-Rol Shortcrust Pastry
1 egg, beaten with a fork
1 tbsp sesame seeds
Tzatziki, to serve

Made With

Frozen Shortcrust Pastry Sheet

Easy to use ready rolled Jus-Rol Shortcrust Pastry Sheets are great for topping, wrapping or filling with your favourite ingredients.

Equipment required

Frying pan
Pastry Brush
Kitchen scissors

Techniques Used

How to Roll Shortcrust Pastry
How to Roll Shortcrust Pastry
1. For best results when rolling out shortcrust pastry use a large, clean dry area of the work surface and lightly dust it with plain flour.
2. Place pastry dough on surface and lightly dust it and the rolling pin with flour.
3. Roll pastry firmly, always rolling away from you, give the dough 2-3 rolls.
4. Then turn the dough a quarter turn.
5. Dust again if necessary and continue rolling out, frequently turning the pastry so it is not always rolled in the same direction as this causes shrinkage.
6. When the pastry has increased in size, pick it up to turn/ line the tin by rolling it round the rolling pin.
7. Lift the pin with the pastry around it carefully and turn it to lay out and continue rolling. Again this is done to prevent the pastry from stretching as you lift it which in turn would result in shrinkage in baking. Shortcrust pastry should be rolled out to approx. 3-5 mm. depth.
How to Make a Cornish Pasty
How to Make a Cornish Pasty
Divide the block of Shortcrust pastry into six even pieces, roll out each, as described in the ‘Best results for Rolling out Shortcrust Pastry’ pages, large enough to cut out a 17.5 cm/7″ disc. ( Use a plate as a template for this)
- Lay some thinly sliced potato across centre of one pastry disc.
  
  Top with diced onion, carrot and/or swede.
  
  Top with diced steak and season with salt and black pepper.
  
  Top the meat with further slices of potato to keep in the moisture.
  
  Brush pastry lightly with beaten egg and bring up sides to meet over the filling.
  
  Press edges firmly together to seal.
  
  With a sharp knife knock up edges to complete sealing process.
  
  Turn pasty at right angles to you and crimp the knocked up edge using your thumb and forefinger of you left hand and the forefinger of the right hand.
  
  Brush with beaten egg and repeat with all remaining ingredients.
  
  Bake for 15 minutes then reduce the oven temperature by 20º and continue cooking for further 20-25 minutes.

Method

Heat the oven to 200°C (180°C fan oven) Gas Mark 6. Soften the chopped shallots in the oil in a small frying pan, then allow to cool.
When cool, transfer the shallots to a mixing bowl. Squeeze in the meat from the sausages – discarding the skins (or simply add the mince). Add the harissa, cinnamon and apricots and mix everything together.
Unroll the pastry and cut it in in half to make two long, thin strips.
Divide the sausage mixture roughly in two, and shape the first half into a thin sausage running alongside the longer edge of one of the pastry strips. Brush far end of long strip with a little egg before rolling up to help it stick and tightly roll up the sausage meat inside the pastry, rolling the whole log on a lightly floured surface a few times at the end to stick the join. Roll the long sausage roll over so the seam is underneath, then brush all over with some egg and sprinkle with half the sesame seeds. Use a sharp knife or scissors to cut into 4 or 5 sausage rolls.
Repeat step 4 a second time so you end up with 8 or 10 sausage rolls. Space them on a baking sheet and bake for 20-25 minutes until golden, crispy and cooked through.
Serve warm or cold, with tzatziki for dipping.