Ingredients
Makes 8-10 pieces
Sausage Roll Filling
250 g minced lamb
½ lemon, zest
1 teaspoon zaatar
½ teaspoon dried chilli flakes
2 heaped teaspoon tomato paste
2-3 tablespoon currants
½ teaspoon sumac
2-3 tablespoon pine nuts
½ white onion, diced
1 clove garlic, diced
1 bunch mint, finely chopped
1 bunch parsley, finely chopped
1 bunch coriander, finely chopped
Salt & pepper
375 g Antoniou Kataifi Pastry
½ cup butter, melted
¼ cup pistachios, roughly chopped
1 tbsp smoked paprika
To serve
Labneh
Fresh mint & parsley
Sumac
Extra virgin olive oil
Method
Before you begin this Kataifi Pastry recipe, take your Kataifi Pastry out of the fridge to bring it up to room temperature.
Preheat the oven to 200 degrees celcius.
In a bowl combine the ingredients for the sausage roll filling, use your hands to mix together to ensure all of the ingredients are distributed throughout the mince.
Assembling sausage rolls
Gently loosen the Kataifi Pastry strands and spread them out into a long strip, about 2-3 inches in width. Brush the Kataifi Pastry with butter and sprinkle with a pinch of paprika and pistachios.
Place a spoonful of the mince at one end of the Pastry and roll to encase the mince in the Kataifi. Brush with melted butter and place on a lined baking tray. Repeat until you’ve used all of your filling.
Bake the sausage rolls in the oven for 15-20 minutes or until golden brown and cooked through.
To serve
Place a spoonful of labneh in the centre of the plate, place a sausage roll in the centre of the labneh and sprinkle with sumac, pistachios, top with parsley lemon juice and a drizzle of extra virgin olive oil to serve.
Recipe by Adrian Richardson for Good Chef Bad Chef.