Beef kofta rolls

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We see your beef sausage rolls and we raise you with a spicy, herby kofta-inspired filling. These are the perfect savoury for iftar, or any occasion! You can also use lamb mince but beef works just fine if that’s all you’ve got to hand. You can freeze these once prepared, before baking, and you can also cook them in the air fryer – however both of these steps will reduce the puff you get from your pastry. The old-fashioned oven is still best in that respect!

Ingredients

500 g lean beef or lamb mince
½ onion, finely chopped
1 t crushed garlic
½ t paprika
1 t ground cumin
1 t ground coriander
a squeeze of lemon juice
sea salt and freshly ground black pepper, to taste
1 free-range egg, plus extra for brushing
A handful finely chopped coriander, parsley and mint
4 x 250 g sheets puff pastry
dried parsley, to garnish

Cooking Instructions

1. Preheat the oven to 200°C and line a baking tray with baking paper.

2. In a bowl, mix the mince, onion, garlic, paprika, cumin, coriander, lemon, salt, pepper, egg and herbs.

3. Cut each puff pastry sheet in half, then cut each half into four equal strips. Allow a finger space at the edge of the strip, then place 1 T of the kofta filling in a long sausage shape down the middle of the pastry – ensure the meat is tight and compact without any gaps.

4. Brush the edge of pastry with egg then roll up, finishing seam-side down, pinching closed with a fork. Brush each kofta roll with beaten egg, then sprinkle with dried parsley. Bake for 30–35 minutes, or until golden brown. Remove from the oven and serve warm.

Find more Ramadan recipes here.

Videography: Romy Wilson
Photograph: Shavan Rahim
Food assistant: Emma Nkunzana