Makes about 40
400g sujuk sausage, casing removed
250g sausage mince
1 heaped tbsp za'atar
250g Turkish bread
1 large green capsicum
1 egg yolk whisked with 1 tbsp milk
Extra za'atar to sprinkle
Salt and pepper
Preheat oven to 220ºC (200ºC fan).
In a food processor, process Turkish bread until a fine crumb. Remove from bowl, clean bowl then process onion, capsicum and haloumi until very finely chopped. Remove from bowl, clean bowl. Process sausage mince, sujuk and egg until smooth paste.
Combine all in large bowl with za'atar, salt and pepper.
Fill a piping bag fitted with wide nozzle with sausage mixture. Pipe mixture along one side of a puff pastry sheet, roll until mixture is enclosed then cut the puff pastry sheet just past the join. Repeat with remaining mixture and puff pastry until all mixture is used. Cut each large sausage roll into smaller sausage rolls (about 5cm long).
Brush with egg glaze, sprinkle with extra za'atar then bake for 20 mins or until golden and flakey.