Sausage Wellingtons With Orzo Pasta Salad - cooking recipe

Ingredients

6 None beef sausages
2 tbsp dijon mustard
2 tsp ral el hanout Moroccan spice mix
2 None sheets frozen puff pastry, thawed
1/4 cup orzo pasta
1 None large sweet potato, finely chopped (about 1 1/2 cups)
1 None large carrot, finely chopped
2 cups broccoli florets, from about 1 head of broccoli
1 cup cilantro leaves, coarsely chopped
1/3 cup store-bought fruit chutney

Preparation

Preheat oven to 400\u00b0F. Line a baking sheet with parchment.
Cook sausages in a small skillet over moderately high heat for 2 mins or until browned. Remove sausages from pan.
Combine mustard and spice mix; spread evenly over pastry sheets, leaving a 1/4-inch border. Place three sausages on each pastry sheet. Brush pastry edges with water; fold pastry over sausages to enclose. Fold in edges; press edges firmly to seat. Place Wellingtons on prepared baking sheet. Using a fork, pierce top of pastry to let steam escape. Bake for 20 mins or until pastry is golden and sausages are cooked.
Meanwhile, cook orzo, sweet potatoes and carrot in a medium saucepan of boiling water for 6 mins. Add broccoli; cook for 2 mins more or until orzo and vegetables are tender. Drain; place pasta mixture in a bowl. Add cilantro; toss to combine. Season.
Cut Wellingtons in half. Serve with orzo salad and chutney.