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