Turkish Sausage Rolls

Instructions

• POSITION rack in lower third of oven, then preheat to 425F. Line a large baking sheet with parchment.

• WHIRL onion, peppers, garlic, paprika, cumin and salt in a food processor until finely chopped. Add beef and pulse until combined.

• HEAT a large frying pan over medium-high. Add beef mixture and cook, stirring until no longer pink, 5 to 6 min. Drain in a strainer set over a bowl, stirring occasionally to cool, about 5 min. Refrigerate until cool, 30 min. Discard fat from the bowl and add beef mixture.

• ROLL 1 puff pastry sheet on a lightly floured surface to 12 × 10 in. (It’s important to get pastry to this size.)  Cut pastry lengthwise to get 2 long rectangles and transfer to prepared sheet. Repeat with remaining roll and refrigerate.

• STIR egg, feta, parsley, almonds, lemon zest and juice into beef mixture, then divide into 4 portions. Spread 1 portion lengthwise down centre of a pastry rectangle, leaving a 1-in. border.

• STIR yolk with water and brush edges of pastry. Fold long side over mixture and roll until seam-side is down. Press edges to seal. Repeat with remaining pastry and filling;  place 4 sausage rolls on the sheet. Brush with the egg wash and sprinkle with poppy seeds. Refrigerate for 15 min.

• BAKE until puffed and browned, about 25 min. Cool on sheet for 10 min. Cut into bite-sized pieces. Drizzle with pomegranate molasses and serve with Greek yogurt.