Harissa lamb sausage rolls with beetroot relish

1.HARISSA SPICE MIX. Using a mortar and pestle, gently pound all ingredients until crushed.

2.DUKKAH. Using a mortar and pestle, gently pound all ingredients until crushed.

3.BEETROOT RELISH. Heat oil in a large saucepan on medium. Cook onion, stirring, for 5 minutes until softened. Add beetroot and cook, stirring occasionally, for 5 minutes until softened slightly. Add vinegar, sugar and ½ cup water. Reduce heat to low and simmer, uncovered, for 30 minutes until thick. Cool.

4.Preheat oven to 180°C. Heat oil in a large frying pan on medium. Cook onion, carrot and garlic, stirring, for 3-4 minutes until onions soften. Add harissa spice mix and cook, stirring, for 1 minute until fragrant. Cool, then place in a large bowl. Add lamb mince and season with salt. Mix well.

5.Cut each pastry sheet in half. Divide mince mixture widthways along centre of each piece of pastry, shaping into a log as you go. Brush edges with a little egg, then roll up to form a log. Trim ends. Cut into 5 equal pieces.

6.Place sausage rolls on a baking tray, seam-side down. Brush with egg, then sprinkle over dukkah. Bake for 25 minutes until golden and cooked through.

7.Serve sausage rolls with beetroot relish.