Bite Size Bliss - Paleo Harissa Lamb Sausage Rolls

Just like many of my culinary adventures, this particular recipe drew inspiration from a talented chef I occasionally work with. I often found myself working her canapé events, and without a doubt, her sausage rolls stole the spotlight every single time.

Picture this: a succulent pork filling embraced by layers of buttery, flaky puff pastry, baked to a golden perfection. Cue my sob story of not being able to sample these little bites of heaven.

Determined not to be left out, I crafted my own rendition of the delectable treat. After numerous trials and tastings, I proudly present my Lamb Sausage Rolls—a hit among both my canapé selections and cherished by my meal prep clients.

Whether you're planning a dinner gathering, in need of a delightful bite-sized option, or simply craving a tasty treat, these savoury rolls are bound to become your new culinary go-to!

These Lamb Sausage Rolls are the ultimate comfort food. Savoury, buttery, and perfectly spiced - everyone is bound to fall in love with them.

The great thing about these rolls are not only are they gluten-free, they are free from

• grains

• soy

• legumes

• artificial flavouring & additives

• and can be made dairy free

They can also be frozen making it the perfect snack for those afternoon cravings!

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harissa lamb sausage rolls

makes 18 - 24 rolls

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INGREDIENTS

Pastry Dough:

• 3 cup almond flour

• 1 cup tapioca starch, + more for rolling

• 1 teaspoon salt

• 3/4 cup cold palm shortening or butter

• 1 tablespoon apple cider vinegar

• 3 egg, divided

• fennel seeds (optional for topping)

• nigella seeds / black sesame seeds (optional for topping)

Filling:

• 500 kg minced lamb

• 1/4 cup fresh parsley, finely chopped

• 1/2 an onion, finely chopped

• 2 garlic cloves, finely chopped

• 1/4 cup fresh mint, finely chopped

• 1 tablespoon dried oregano

• 2 teaspoons salt

• 1 teaspoon pepper

• 2 eggs

• 1 tablespoon harissa pasta (if you can't find harissa paste or don't want to add it, sub either paleo mayo or mustard for this)

INSTRUCTIONS

1. In a food processor, add almond flour, arrowroot starch, and sea salt, then pulse until combined evenly.

2. Add butter (or palm shortening), 2 eggs, and apple cider vinegar, and pulse several times until a dough starts to form. It should stick together when you pinch it.

3. Wrap the dough in a plastic wrap and refrigerate for 2 hours.

4. While you are waiting for the dough to set, you can make the filling. Make the sausage filling by combining all its ingredients together in a bowl. Break up the sausage then mix together. Once everything is combined, wrap the bowl in plastic wrap or beeswax paper.

5. Once you are ready to prepare your sausage rolls, preheat your oven to 180c/350F. Line a baking sheet with parchment paper and set aside.

6. Remove the dough from the fridge, then roll it out between 2 large parchment papers. Using your hands to shape, if needed, roll into a long rectangle about 4½ in x 18 in. Remove the top parchment paper.

7. Place the sausage filling lengthwise evenly into a long log at the center of the pastry rectangle.

8. Using the bottom parchment paper to carefully lift one side of the dough, fold the pastry over the meat filling then pinch down at the seam on the other side to seal into a long roll. Cut off extra dough.

9. Repeat this processes until all the dough is used up.

10. Crack your extra egg into a bowl, then whisk. Brush the tops of the sausage rolls with the egg wash and sprinkle with nigella seeds and fennel seeds.

11. Cut the log into 1½ inch pieces. Transfer to a parchment paper-lined baking sheet.

12. Bake for 18 - 25 minutes until golden brown and flaky. Enjoy warm or at room temperature.

13. The sausage rolls can be frozen in an airtight container.