Curried Beef Sausage Rolls

Hello Dear Reader,

The idea of these gorgeous little morsels came about because I had 2 lonely, ready rolled puff pastry sheets, sitting in the bottom of my freezer and I really felt like a good old sausage roll. As we all love anything with a bit of spice I thought it would be great to make them into a curried version of a sausage roll. So I hit google and found this beaut little recipe. As always I have fiddled with the original recipe to reflect the ingredients I have at home.

These tasty little morsels are gorgeously flavoured with whole toasted and ground spices that feel like a party in your mouth, there is just so-much-flavour. I also used quite a lean beef mince, not what you usually use for a sausage roll, but they turned out lovely, a firmer mixture, more like a meatloaf texture than a pasty sausage roll filling.

Super easy, super delicious and just the ticket for a quick, easy and tasty dinner.

Ingredients for Curried Beef Sausage Beef, clockwise from middle top-500 grams best beef mince, 12 sage leaves, finely chopped, 2 teaspoons each of cumin, nigella (kalonji) and fennel seeds and 1 teaspoon each of  ground turmeric and chilli flakes, 2 eggs (1 for the mince mixture and 1 for glazing and sealing the pastry) and a handful of curry leaves, these are optional for sprinkling over the sausage rolls before cooking

Preheat oven to 220C. In a non stick, heavy based frypan, on medium-low heat, add all the whole and ground spices and toast for 1 to 2 minutes or until fragrant, moving the pan every 20 seconds or so. Let cool completely

In a medium bowl add mince, 1 egg, finely chopped sage leaves and 3/4 of the toasted spice mix. 

Using your hands, give everything a really good mix, set aside for 30 minutes to let the flavours mingle

Divide the mixture in to 4 portions

Take out the frozen puff pastry sheets 5 minutes before needing, separate and place on a flat surface. Slice each sheet in half, divide the 4 portions of curried mince between the 4 pastry sheets and form into long sausage shapes, place down the centre of each rectangle of, still cold, puff pastry

Working quickly, brush one long side of the pastry with beaten egg

And roll up towards where you have brushed with egg, into a log shape

Pressing to seal

As you make them up, place on a lined oven tray, brush them with beaten egg and sprinkle evenly with remaining toasted spice mix

Slash the top of each long log, about 4 times, diagonally, then slice each log into 4 even pieces, you will end up with 16 sausage rolls

Optional-place a curry leaf on top of each sausage roll, this will impart a mild toasted curry flavour to the pastry, I just happened to have some in my freezer, it is totally fine to skip this step

Bake in a 220C oven for 30 to 35 minutes or until golden and cooked through, remove the curry leaves before serving.

Delicious hot or cold.

Over to you, what is your favourite sausage roll filling?

Have a lovely day

💗Fi

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