Bobotie sausage rolls

Ingredients:

Filling: 

• Glug of olive oil or canola oil  
• 1 onion, finely chopped  
• 2 cloves garlic, minced 
• 1 red chilli, deseeded and chopped 
• 500g lean beef mince  
• 2 Tbsp (30ml) curry powder 
• 2 tsp (10ml) garam masala 
• 1 tsp (5ml) each ground cardamom and turmeric 
• 3 Tbsp (45ml) chutney 
• 1 Tbsp (15ml) Worcestershire sauce 
• 1 large Granny Smith apple, grated  
• ½ cup (125ml) sultanas 
• Salt and milled pepper 

• 4 eggs 
• 1 packet (400g) ready-rolled puff pastry 
• Flaked almonds, plain yoghurt and chutney, for serving 

Method

1. Heat oil in a pan over medium heat and sauté onion until soft, about 8 minutes.  
2. Add garlic and chilli, and cook for a minute.  
3. Tip in mince and brown well, using a fork to break up any clumps. 
4. Add curry powder, garam masala and remaining spices and fry for a minute. 
5. Stir through chutney, Worcestershire sauce, grated apple and sultanas.  
6. Season well and cook for 3-5 minutes. 
7. Set aside to cool for 10 minutes. 
8. Whisk eggs and stir ⅗ cup (150ml) whisked egg into mince filling. 
9. Divide filling mixture into 4 batches. 
10. Line two baking trays with baking paper.  
11. Spoon one batch of filling onto a pastry square, covering half of it, with a 2cm clean border on the left.  
12. Lift pastry at clean border and roll towards the right side to fold closed, creating a sausage. Pinch to seal.  
13. Place seam-side down on baking tray.  
14. Repeat with remaining three squares.  
15. Chill in freezer until pastry is firm, about 15 minutes.  
16. Preheat oven to 200°C. 
17. Cut each sausage roll into 4 portions and brush with remaining whisked egg. 
18. Bake for 25-30 minutes until golden.  
19. Sprinkle with flaked almonds, and serve with plain yoghurt and chutney for dipping.  

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