Ingredients

• 1 slice day-old bread, crust removed
• 60ml (1/4 cup) milk
• 800g minced lamb
• 1 onion, coarsely grated
• 1/2 cup finely chopped mint leaves
• 45g (1/3 cup) pistachios, roughly chopped
• 1 teaspoon sweet paprika
• 1 teaspoon ground cumin
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon dried chilli flakes
• 50g tomato paste
• 2 eggs, lightly beaten
• 375g packet filo pastry (see note)
• Olive oil, to brush
• 2 tablespoons za’atar (see note)

Capsicum ketchup

• 2 large red capsicums, halved, seeded
• 1 red onion, thinly sliced
• 1 teaspoon ground cumin
• 2 tablespoons brown sugar
• 60ml (1/4 cup) olive oil
• 60ml (1/4 cup) red wine vinegar

Method

• Step 1 To roast vegetables for ketchup, preheat oven to 190C. Toss all the ingredients together in a roasting pan. Roast on the bottom shelf of oven for 45 minutes or until capsicums are tender, and skins blister and blacken slightly. Cool for 10 minutes.
• Step 2 Meanwhile, to make sausage rolls, place bread and milk in a large bowl and soak until soft. Using a fork, mash bread mixture. Add lamb, onion, mint, pistachios, spices, chilli flakes, tomato paste, eggs and 1 teaspoon salt, and, using your hands, mix well to combine.
• Step 3 Stack 5 filo sheets, brushing in between with oil. Cover remaining filo sheets with a clean, damp tea towel. Place one-quarter of the lamb mixture in a line widthwise, 4cm in from pastry end and leaving a 4cm border on each side. Roll up halfway. Fold in sides, then roll up to enclose filling. (Don’t roll too tightly, as filling will expand when cooked). Repeat with remaining filo, oil and lamb mixture to make 4 rolls.
• Step 4 Place sausage rolls on a large oven tray. Brush with oil, then, using a small knife, score pastry at 3cm intervals on the diagonal to make 6 portions. Scatter with za’atar. Bake on the top shelf of the oven for 30 minutes or until pastry is golden and meat is cooked through.
• Step 5 To make capsicum ketchup, rub off charred skins from capsicums and discard. Process capsicums, onions and pan juices in a food processor until smooth. Season. Makes ¾ cup.
• Step 6 Cut sausage rolls into pieces along score marks and serve immediately with capsicum ketchup.