Photo by: Yulia Mayrink
@eatme_shootme
Indian Sausage Rolls - A CWA twist
[serves 6 | makes one large log]
*option to double recipe for extras to sample, or make extra filling to make meatballs to sample during oven cooking downtime (20min- want to keep busy).
*if making extra meatballs, would like to make a yoghurt dipping sauce also
Ingredients
- 500g beef mince (1Kg to include extra meatballs for tastings during oven time
- double spices, coriander, salt/sugar onion)
- 3tsp Indian curry powder
- 2tsp ground cumin
- 3tsp salt
- 3tsp sugar
- 1 bunch fresh coriander
- 1 red onion
- Careme All Butter puff pastry
- 1 egg (beaten for egg wash)
- 2tsp Nigella seeds
- Mango Chutney (to serve)
*Optional- Yoghurt dipping sauce:
- 1/2cup Greek yoghurt
- 1 lemon
- 1tsp Ground cumin
- Small handful fresh mint
- sugar & salt
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 aprox 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
6. Fold over the small piece of pastry to create a lip
7. Press pastry tightly together and use a fork to create a crimp pattern along the edge
8. Stud the top of the pastry with fork head and brush all over with egg wash
9. Sprinkle Nigella seeds on top
10. Place the pastry on a lined baking tray and place in the oven at 220c for 12min (or until super golden)
11. Reduce heat to 200c and continue cooking for another 3-5min (until pastry is completely cooked)
12. Remove pastry and leave to cool slightly on tray before cutting to size
13. Serve with chutney
Display Serve – Brown baking paper, wooden board or platter and sauce ramekin
Sampling utensils – toothpicks and napkins
CHAMPION PRODUCT FEATURED:
Stirling Ranges by Butterfield (Beef Mince)
Champion Grass-Fed Beef at the Perth Royal Branded Meats Awards 2023
Where to buy:
