Spiced lamb sausage rolls with cumin

Method

1. Fry the onion in the oil for 5 minutes.
2. In a pestle and mortar grind the garlic cloves and Bart Berbere mix together. Add to the onion and cook for 2 minutes. Cool.
3. Mix the spiced onion and garlic with the lamb mince and coriander. Season.
4. Preheat the oven to 220°C/fan200°C/gas 7. Roll out the puff pastry to a 24cm x 30cm rectangle. Halve lengthways.
5. Roll the mince into 2 x 30cm logs and lay one on each pastry strip. Brush the pastry edges with beaten egg, fold over the mince and seal. Chill for 10 minutes.
6. Cut each log into 4, brush with more egg, then sprinkle with cumin seeds. Cook for 20 minutes on a baking tray.