Bourke Street Bakery’s Lamb, Harissa and Almond Sausage Rolls


These sausage rolls are to die for.

When you search Bourke Street Bakery on the net, most of the articles mention these wonderful sausage rolls.  I have made them before but this is the first time I have made the puff pastry.  I was very chuffed with the result – you can actually see the layers.  And it was fun.  Not hard at all, although, I did have a bit of trouble keeping mine to the suggested size and I did have butter oozing out in all directions.  But it does not seem to have mattered – the pastry looks and tastes perfect.  It is obviously forgiving.  Now I know how easy it is, I am not going to buy puff pastry again.  The only issue is that you need to start early or, better still, the day before you want to use it.

I used the Bourke Street Bakery recipe for the pastry as it was the right amount for the sausage roll recipe but I am sure any would do.

This is not a recipe for a quick, weeknight dinner, but if it is a rainy day and you have nothing better to do, I can assure you your efforts will be worthwhile.

The recipe is from Bourke Street Bakery the Ultimate Baking Companion by Paul Allam & David McGuinness.

Puff Pastry:

  • 135g unsalted butter, chilled and cut into cubes
  • 675g plain flour, chilled
  • 20g salt (1 x 20mil tablespoon)
  • 20 mls vinegar, chilled
  • 300 mls water chilled (I used a little more)
  • 500g unsalted butter (this is extra for laminating), chilled.
  1. Make the  pastry as normal,  either by hand or with a food processor.  I used a food processor.
  2. Put the butter, flour and salt into the bowl of the food processor and pulse until the mixture resembles bread crumbs.
  3. Pour the vinegar into the water and add to the bowl.  Pulse until you have a smooth dough.  I found I needed a bit more water than suggested.  I just kept adding water until the ingredients began to form a ball.
  4. Flatten the pastry into a disc, wrap in plastic wrap and put into the fridge for, at least, 20 minutes and as long as overnight.


  1. Before you start laminating, take the extra butter from the fridge.  Leave it a bit until it is malleable.
  2. Put the butter between two sheets of baking paper and roll it into a 20cm rectangle.
  3. Roll the pastry out to form a 20cm x 40 cm rectangle.  Place the butter at one end of the pastry and fold the other end over to completely enclose the butter.
  4. Turn the pastry 90°. (The recipe suggests imagining the folded pastry is a book.  Each time you roll the pastry, put the spine of the book on your left hand side.)
  5. Roll the pastry out until you have a rectangle 20cm x 90cm.
  6. Fold in both ends to meet in the middle.
  7. Fold the pastry in half again to close the imaginary book.
  8. Wrap the pastry in plastic wrap and refrigerate for, at least, 30 minutes.
  9. Repeat steps 4 – 8 three more times.


  • 5 red capsicums, seeded, membranes removed and finely chopped
  • 350g brown onions, finely chopped
  • 6 garlic cloves, finely chopped
  • 2 red chillies, finely chopped
  • 1½ tsp coriander seeds
  • 15g (3 tsp) smoked paprika
  • 100ml water (I used a little more)
  1. Put the capsicums, onion, garlic, chilli, coriander seeds and paprika into a large saucepan over medium heat.
  2. Add the water and simmer gently for two hours. Stir regularly.
    You obviously have to stir much more near the end of the process than in the beginning.  I found that all the water was absorbed very early in the process so I kept adding a bit more water to keep the mixture from sticking.  I also cooked mine for 3 hours.  I stirred continuously for the last 15 minutes.  You want to end up with a dryish paste like texture at the end of this cooking process.


  • 75g blanched almonds
  • 1.2kg lamb mince
  • 75g couscous
  • 110g currants
  • 20g (1 x 20mil tablespoon) salt
  • ½ tsp ground pepper
  • 350g of the harissa (you will have a bit left over)
  1. Toast the almonds and then roughly chop them.
  2. Put the almonds, lamb, couscous, currants, 350g of the harissa, salt and pepper into a large bowl.
  3. With your hands, work the mixture for 3 minutes.


  • one quantity of puff pastry
  • egg wash  (1 egg, 100mls milk, pinch of salt)
  • poppy seeds, for sprinkling
  1. Preheat your oven to 200°C.
  2. Roll out the pastry into a rectangle about 90cm x 30cm.
  3. Cut the pastry into six rectangles about 15cm x 30cm each.
    I found it difficult to get my pastry that shape so I made it 45cm by 60cm which still enabled me to cut six rectangles the right size.
  4. Divide the filling mixture into 6 even-sized portions.
  5. Roll each portion into a 30cm long log.
  6. Place one log in the centre of each rectangle of pastry.
  7. Brush one long edge of the pastry with the egg wash.
  8. Roll the pastry up over the filling.
  9. Cut each log into even-sized pieces.  I cut mine into three pieces, though the instructions said to cut them into two.
  10. Place on baking tray, lined with baking paper, seam side down.  Brush each sausage roll with egg wash and sprinkle with poppy seeds.
  11. Reduce oven to 190°C and bake for 35-40 minutes.



23 thoughts on “Bourke Street Bakery’s Lamb, Harissa and Almond Sausage Rolls

  1. Oh yum 🙂 I’m sure these are even better than Bourke Street Bakery’s own efforts but practically, its their sausage rolls I’ll probably avail myself of next time I’m in the neighbourhood. And truly, all those other mass-produced poor imitations from bakeries and boxes should be banned as an abomination on food.

    • Hi Siobhan – It was amazingly easy and not that time consuming. I just did another roll when it was convenient over two days.

  2. Wow Glenda, there’s a lot of work in these! They really do look delicious!

  3. When I looked at the picture before reading you made your own puff pastry, I thought, ooo, what lovely looking light crispy puff pastry. Well done! I have never tempted making puff pastry before. Your sausage rolls look very moreish!
    Have a super weekend Glenda.
    🙂 Mandy xo

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