905 – Merguez Puffs / لفائف الميركيز بالعجين المورقة
4 to 6
Panzani Original sauce
For the Merguez:
340g (12 ounces) Merguez sausage
1 tablespoon olive oil
For the Puff pastry:
300g (10 ounces) puff pastry
2 tablespoons flour
1 egg, beaten with 1 tablespoon milk
1 tbsp sesame seeds
1 tbsp nigella seeds
1- Heat up the olive oil in a skillet over medium heat. Add the sausage and cook for 3 minutes per side until the sausages is browned. Set aside to cool on a plate lined with paper towels.
2- Sprinkle your work surface with flour, place the puff pastry and roll it out to a 3mm (1/8in) thickness. Cut the pastry into 10cm (4in) squares.
3- Brush the outer corners of the squares with the egg and milk mixture, then place a piece of merguez in the middle of each puff pastry square. Roll the pastry around the merguez.
4- Place the rolls on a parchment lined baking sheet and brush them with the egg and milk mixture. Sprinkle with sesame seeds and nigella seeds and bake in an oven preheated to 180°C (356°F) for 25 minutes or until the pastry is golden brown. Serve warm with the Panzani Original sauce.