Middle Eastern Beef Sausage Rolls Recipe

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 Try a delicious Middle Eastern twist on the traditional beef sausage roll Middle Eastern beef sausage rolls recipe

0:30 Prep | 0:50 Cook | Makes 18 | Capable cooks


Try a delicious Middle Eastern twist on the traditional beef sausage roll.


500g pumpkin, peeled, seeded, cut into 5mm slices
1 teaspoon olive oil
500g Coles 3 Star Beef Mince
1 1/2 tablespoons Moroccan spice mix
1/2 cup fresh breadcrumbs
1/4 cup Coles Brand Australian Tasty Cheddar, shredded
1/4 cup chopped flat-leaf parsley
2 eggs
3 sheets Frozen Coles Brand Puff Pastry
1 tablespoon pistachio dukkah
1 cup Coles Brand Greek-style Yoghurt
1 tablespoon lemon juice
1 garlic clove, crushed
1 teaspoon finely grated lemon zest


Step 1 Preheat panggangan to 200°C or 180°C fan. Line 2 large trays with baking paper. Combine the pumpkin and oil in a large bowl. Arrange in a single layer on 1 tray and bake for 20 mins or until tender. Transfer to a board and cool. Coarsely chop.

Step 2 Place the pumpkin, mince, Moroccan spice mix, breadcrumbs, cheese, parsley and 1 egg in a large bowl. Season and mix until well combined.

Step 3 Halve each pastry sheet, then cut each half into 3 rectangles. Place 2 tablespoons of filling along short side of 1 rectangle. Roll to enclose. Place, seam-side down, on remaining tray. Repeat with remaining pastry and filling to make 18 rolls. (Alternatively, make long sausage rolls with halved pastry sheets then cut into thirds).

Step 4 Whisk the remaining egg in a small bowl with a fork until smooth. Brush over the rolls and sprinkle with dukkah. Bake for 30 mins or until the pastry is golden and puffed and the filling is cooked through.

Step 5 Meanwhile, combine yoghurt, lemon juice and garlic in a bowl. Season and top with lemon zest.

Step 6 Serve rolls warm with the sauce.

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