for 4 people

Ketchup

1 tbsp	olive oil
1	onion, coarsely chopped
½ tbsp	sugar
½ dl	water
2 tbsp	white wine vinegar
150 g	plums, pitted, chopped
100 g	tomatoes, cut into pieces
1 tbsp	tomato puree
1 tsp	sambal oelek
¾ tsp	salt

Filling

1 tbsp	oil
400 g	minced meat (lamb)
1	onion, finely chopped
1	garlic clove, squeezed
1 tsp	ground cumin
50 g	dates, pitted, finely chopped
½ tsp	salt
a little	pepper

Mince rolls

2	puff pastry dough, rolled into a rectangle (approx. 25 x 42 cm)
1	egg, beaten
½ tsp	cumin

How it's done

Ketchup

Heat the oil in a pan. Add the onion, sauté for approx. 3 mins. Add the sugar and all the other ingredients up to and including the salt, mix, bring to the boil. Reduce the heat, cover and simmer over a low heat for approx. 15 mins. until soft, puree, allow to cool slightly.

Filling

Heat the oil in a frying pan. Brown the meat for approx. 4 mins. per batch. Remove, place in a bowl. Sauté the onion and garlic and dates in the same pan for approx. 3 mins., season, add to the meat, leave to cool.

Mince rolls

Roll out one sheet of pastry, cut in half lengthwise, cut each strip of pastry into 4 equal pieces, brush with egg. Spread the filling lengthwise down the middle of each piece of pastry, fold in the sides, roll up from the long edge. Repeat these steps with the second sheet of pastry. Place the mince rolls seam-side down on a baking tray lined with baking paper, brush with the remainder of the egg, sprinkle with the cumin.

Bake

Approx. 20 mins. in the centre of an oven preheated to 220 °C. Remove, allow to cool slightly on a rack, serve with the ketchup.

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