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Heat oil in a frying pan over low heat. Cook the onion, garlic and ginger, stirring often, for 8-10 minutes or until soft. Transfer mixture to a large bowl. Set aside to cool.
Add the mince, oats, currants, chopped mint, pine nuts, harissa, cumin, cinnamon and 1 egg to the cooled onion mixture. Season. Mix until well combined.
Preheat oven to 200C/180C fan forced. Line 2 baking trays with baking paper. Lightly whisk the remaining egg in a bowl.
Cut the pastry sheets in half. Place a quarter of the mince mixture along the centre of each piece of pastry. Brush 1 long edge with whisked egg. Fold pastry over filling, pressing to seal. Cut each roll into 4 pieces. Place, seam side down, on the prepared trays. Brush the pastry with egg. Use a small sharp knife to pierce the tops a few times to allow steam to escape. Sprinkle with cumin seeds. Bake for 30 minutes or until cooked through and golden.
Combine the yoghurt and extra mint in a bowl. Serve with the sausage rolls.