Pastourma (Cypriot Spiced) Sausage Rolls

INGREDIENTS

500g beef sausage mince
1.5 teaspoon salt
1.5 teaspoons ground black pepper
1/2 teaspoon ground white pepper
2 teaspoons garlic granules
1.5 teaspoons smoked paprika
1/2 teaspoon ground cumin
1.5 teaspoon ground fenugreek
1.5 teaspoons chilli flakes
1 tablespoon red wine
2 sheets of puff pastry
1 egg, beaten
2 teaspoons white sesame seeds
1/2 teaspoon black sesame seeds

METHOD

Mix and knead spices and wine with mincemeat well and leave to marinate for at least 4 hours or overnight.

Preheat your oven to 200C.

Divide the mincemeat into 4.

On a floured surface, cut the whole pastry sheet in half, shape one portion of the sausage mixture into a log, and place along the edge of the pastry.

Brush the other edge of the pastry with a little eggwash and roll it up to enclose the filling.

Cut into 8 bite-sized pieces and place seam-side down on a lined baking tray.

Repeat with remaining pastry halves and sausage mixture.

Brush with the remaining eggwash and sprinkle generously with sesame seeds.

Bake for 30-35 minutes until golden.