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Mini masala sausage rolls
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Prep Time:
50 minutes
Cook Time:
30 minutes
Total Time:
80 minutes
Whip up these savory Indian spice pastry bites for a crowd-pleasing snack, perfect for any gathering or lunchbox treat.
Ingredients:
  • 36.80 gm vegetable oil
  • 25g unsalted butter
  • 1 brown onion, finely chopped
  • 3 garlic cloves, finely chopped
  • 250.00 ml coarsely grated carrot
  • 20.00 ml garam masala
  • 2 tsp cumin seeds
  • 45g (1/4 cup) currants
  • 250g beef mince
  • 250g pork mince
  • 20g (1/2 cup) panko breadcrumbs
  • Finely grated rind of 1 lemon
  • 62.50 ml finely chopped fresh mint leaves
  • 62.50 ml finely chopped fresh coriander leaves and stems
  • 3.60 gm sea salt
  • 1 egg, lightly whisked
  • 2 1/2 sheets frozen puff pastry, partially thawed
  • 4 egg yolks, lightly whisked, to brush
  • 12.00 gm sesame seeds
  • 250.00 ml coarsely chopped fresh coriander leaves and stems
  • 125.00 ml fresh mint leaves
  • 1 small garlic clove
  • 200g (3/4 cup) natural yoghurt
Instructions:
  • Blend all the ingredients in a food processor until creamy. Chill in the fridge until serving time, covered with plastic wrap.
  • In a frying pan over medium heat, sauté onion, garlic, and carrot in a mixture of oil and butter until soft, for about 10 minutes. Add garam masala, cumin, and currants and cook for another minute until fragrant. Allow the mixture to cool completely before using.
  • Preheat your oven to 180C/160C fan forced. Line two baking trays with baking paper. Mix together onion mixture, beef and pork mince, breadcrumbs, lemon rind, mint, coriander, salt, and egg in a large bowl.
  • Cut the 2 pastry sheets in half. Divide the mince into 5 portions and shape each into a log matching the pastry length. Place mince in the center of each piece of pastry, roll up, and cut each into 8 mini sausage rolls. Spread them on trays, brush with egg yolk, and refrigerate for 10 minutes.
  • Give the sausage rolls a generous egg yolk wash, then sprinkle with sesame seeds. Bake until beautifully golden and cooked through, about 15 minutes. Serve with raita on the side.

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