Harissa Lamb Sausage Rolls
Heat your oven to 190°C/374°F.
Finely slice your red onions. Finely chop your parsley.
Heat a medium-sized frying pan over a medium heat. Add a generous glug of olive oil, then add your onion to the pan. Cook gently for 25 mins until soft and caramelised. Allow to cool.
Tip your lamb mince into a bowl and add your feta, caramelised onions, chopped parsley, harissa paste, ground cinnamon, and a generous pinch of salt and pepper. Mix until totally combined.
Crack your egg into a bowl and give it a good beat. Unroll your puffy pastry.
Arrange in a sausage shape down the length of the pastry, then brush one edge with egg wash. Fold the other edge over the filling and roll it over so you have a tight roll and sealed edge.
Brush the exterior of your rolls with egg wash and sprinkle with sesame seeds. Pop in the fridge to chill for an hour, or until your pastry feels firm.
Chop each roll into 10 segments and arrange spaced apart across 2 baking sheets.
Bake for 25 mins, or until they are a deep golden brown and your pastry looks tender and flaky. Serve hot or room temperature.