Preheat the oven to 180c fan bake.

Take the sausages out of their skin by splitting and squeezing out the meat into a bowl. Discard the skin
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Add your Moroccan paste and mix in well. You may like to use your hands, or a metal spoon with some elbow grease will also do the trick.

Take half your mixture and place in a long log over one end of the pastry.

Mould the sausage meat so it is nice and tight, you don’t have to be fussy but just so it cooks evenly.

Then when you are happy, roll up the pastry covering the sausage meat log, and cut the pastry so that there is a 1 cm overhang.

With a pastry brush, place a little milk on the overlapping lip and seal together.


Place onto a lined baking tray with the sealed edge on the bottom.

Brush with milk and sprinkle with sesame seeds.

Slice into the size of your choice, we like them small in our family so around 2-3 cms.

Bake until pastry is brown and the meat is cooked through. Around 25 mins


RECIPE NOTES
This recipe makes a small batch, if you would like to make a larger batch double the recipe. 

Recipe supplied by Pepper & Me.