Indian Sausage Rolls

serves 6. makes one large roll

savoury

INGREDIENTS

  • 500g beef mince

  • 3 tsp curry powder

  • 2 tsp ground cumin'

  • 2 large pinches of salt

  • 3 tsp sugar

  • 1 bunch fresh coriander

  • 1 red onion

  • All butter puff pastry
    (approx 20 x 20cm)

  • 1 egg (beaten for egg wash)

  • 2 tsp nigella seeds

  • Mango Chutney (to serve)

METHOD

  1. Preheat oven to 220c.

  2. Mix all ingredients together in a large mixing bowl.

  3. Layout thawed pastry on a cold bench top and cut to approx. 16cm in width.

  4. 4cm from long end, beginning shaping meat filling in a 4cm wide long log.

  5. Fold the larger piece of pastry over the beef filling and pat tightly, but gently fold over the small piece of pastry to create a lip.

  6. Press pastry tightly together and use a fork to create a crimp pattern along the edge.

  7. Stud the top of the pastry with fork head and brush all over with egg wash.

  8. Sprinkle Nigella seeds on top.

  9. Place the pastry on a lined baking tray and place in the oven at 220c for 12min
    (or until super golden).

  10. Reduce heat to 200c and continue cooking for another
    3-5min (until pastry is completely cooked).

  11. Remove pastry and leave to cool slightly on tray before cutting to size.

  12. Serve with chutney and enjoy!