This sausage roll is a great mix of texture and flavour. When you bite into one of these rolls you should first smell the lamb, then taste the sweetness of the red capsicum with
Harissa is a north African chilli paste made traditionally from peppers, garlic, coriander and tomatoes. Ours is not strictly traditional but not far from it. This sausage roll also seems to have a deep affinity with pregnant women around Sydney. It is best to make the harissa first, which is very easy but requires some regular pot stirring.
To make the harissa, put the capsicum, onion, garlic, chilli, coriander seeds and paprika in a large saucepan over medium heat. Add the water and simmer for 2 hours, stirring every 10–20 minutes, or until reduced to a thick paste. As the mixture begins to reduce, the sugar will come out of the capsicum and will start sticking to the bottom of the pan, so you will need to keep a close eye on it and stir regularly. Remove from the heat and allow to cool. Weigh and set aside
Roll out the puff pastry into a rectangle, about
Divide the filling mixture into six even-sized portions. On a clean work surface, roll each portion out into a
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