Mini Masala Sausage Rolls

40
Servings
40m
Prep Time
30m
Cook Time
1h 10m
Ready In


"Love sausage rolls and these ones from Taste magazine August'16 sound so good. Please note our rolled puff pastry sheets and approximately 22cm to 23cm square."

Original recipe yields 40 servings
OK
  • FOR MINT AND CORIANDER RAITA

Nutritional

  • Serving Size: 1 (67.9 g)
  • Calories 181.4
  • Total Fat - 13.4 g
  • Saturated Fat - 4.4 g
  • Cholesterol - 282.3 mg
  • Sodium - 142.1 mg
  • Total Carbohydrate - 6.4 g
  • Dietary Fiber - 0.6 g
  • Sugars - 1 g
  • Protein - 8.7 g
  • Calcium - 49 mg
  • Iron - 1.4 mg
  • Vitamin C - 4.4 mg
  • Thiamin - 0.1 mg

Step 1

For the raita, process all the ingredients in a food process until smooth and transfer to a bowl and cover with plastic wrap and place in the fridge until ready to serve.

Step 2

Heat oil and butter in a frying pan over medium heat and add onion, garlic and carrot and cook, stirring occasionally for 10 minutes or until soft and then add the garam masala, cumin and currants and cook, stirring for 1 minute or until aromatic.

Step 3

Set aside to cool completely.

Step 4

Preheat oven to 180C/160C fan forced.

Step 5

Line 2 baking trays with baking paper.

Step 6

Combine the onion mixture, beef and pork minces, breadcrumbs, lemon rind, mint, coriander, salt and egg in a large bowl.

Step 7

Cut the 2 whole pastry sheets in half.

Step 8

Divide the mince mixture into 5 portions and shape each portion into a log the same length as the pastry sheets and place mince along the centre of each piece of pastry and then roll up to enclose the filling.

Step 9

Cut each log into 8 mini sausage rolls and divide among prepared trays.

Step 10

Brush the pastry with egg yolk and place in the fridge for 10 minutes to chill.

Step 11

Brush the sausage rolls with a second coat of egg yolk and sprinkle with sesame seeds.

Step 12

Bake for 15 minutes or until golden and cooked through and serve with the raita.

Tips & Variations


No special items needed.

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