Merguez sausage rolls difficulty ** #108

Makes 32

Preparing time: 25 minutes 

Cooking time: 25-30 minutes 

Ingredients:

• 500 g good-quality pork sausagemeat 
• 2 teaspoons ground cumin
• 2 teaspoons ground coriander
• 2 teaspoons fennel seeds 
• 1 tablespoon ground paprika 
• 2 garlic cloves, crushed 
• 2 spring onion, finely chopped 
• 500 g ready-made puff pastry 
• egg, to glaze
• salt and pepper 

1. Put the sausage meat in a bowl and add the cumin coriander, fennel seeds, paprika, garlic, spring onions and a little salt and pepper
2. Mix well with your hands until evenly combined 
3. Roll out the pastry thinly on a lightly floured surface to a 40 cm square, then cut into 4 strips
4. Divide the pork mixture into 4 pieces and pinch out a quarter of a sausage meat along the centre of each strip
5. Brush the pastry edges with a little beaten egg and fold one side of the pastry over the sausage meat 
6. Pressing the edges of the pastry firmly together to make long, thin logs
7. Brush with beaten egg and cut into 5 cm lengths 
8. Place on a large greased baking sheet and score 2 or 3 cuts along the top of each with a sharp knife 
9. Bake in a preheated oven, 220C(425 F),Gas Mark 7, for 15 minutes 
10. Reduce the temperature to 160C(325 F),Gas Mark 3, and cook for the further 10-15 minutes until deep golden and cooked through
11. Enjoy! :-)