Harissa Sausage Rolls


  1. Preheat oven to 180 fan. Put the pork into a mixing bowl and add 2 tbsp of the harissa, the garlic and a really good pinch of salt. Mix well.
  2. Place the pasty onto a piece of baking paper lengthways and cut 2 inches off the bottom. Don’t waste it, I’ll tell you what to do with it later. Place the pork in a sausage shape down the middle of the pastry and fold over the top. Press the pastry down around the meat so it’s nice and tight. Using a fork, seal the two sides together.
  3. Slide the baking paper with the sausage roll onto a baking sheet and brush the top with egg. Scatter over the Nigella seeds and add a good pinch of salt. Bake for 30-35 minutes or until the pastry is golden and the meat cooked through.
  4. With the remaining piece of pastry, I brush a little harissa over the top and season it with salt. Roll it up and then squish it down. Brush it with egg and scatter over a few nigella seeds. Place onto the baking sheet with the sausage roll and cook for the same time. Chefs treat right there.
  5. Meanwhile, mix the mayo with the remaining harissa and a pinch of salt.
  6. To serve, slice the sausage roll into six and serve with the mayo.


Makes 6 whoppers

500g 15-20% fat pork mince or same weight of plain pork sausages skinned
3 tbsp rose harissa
2 cloves garlic, crushed
325g pack puff pastry
1 egg, whisked
1 ½ tsp Nigella seeds
150g mayonnaise

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