I love this recipe for spicy sausage rolls from Thomasina Miers. A couple of years ago I made them for a New Year gathering at a friends and they went down very well. They can also be made in advance and frozen. Serve with onion marmalade or chutney.
Ingredients
- 450 g sausagemeat
- 2 tbsp breadcrumbs
- 320 g pre-rolled puff pastry
- 1 free range egg beaten with a splash of milk
- 1 tsp fennel seeds to decorate
- For the spice mix:
- 1 thumb of fresh ginger peeled
- 2 garlic cloves peeled and finely chopped
- 3 tbsp rapeseed oil
- 1 red onion peeled and finely chopped
- 2 tsp cumin seeds
- 2 tsp coriander seeds
- 1 tsp fenugreek seeds
- 2 tsp garam masala
- 1/4- 1/2 tsp chilli powder – to taste
- 2 tbsp tomato puree
Servings:
Instructions
- Start with the spices. Finely slice the ginger and chop finely with the garlic. In a small pan, warm the oil over a medium heat and fry the onion for seven or eight minutes, until soft.
- Meanwhile, gently toast the cumin, coriander and fenugreek seeds in a small, dry frying pan over a medium heat for a minute or two, until they smell fragrant, then grind in a mortar or spice grinder.
- Add the garlic, ginger and all the spices to the onions, and saute for four to five minutes more to soften the garlic and ginger.
- Finally, stir in the tomato puree, remove from the heat, season well and turn the mixture out on to a plate to cool. If you are going to cook the sausage rolls right away, heat the oven to 180C (160C fan)/350F/gas 4.
- Once the onion mix is cool, stir in the sausagemeat and breadcrumbs. Fry a little of the mixture in a pan to check the seasoning – you may want to add a pinch more salt. Now remove the pastry from the fridge, put on a floured surface and cut in half lengthways.
- Divide the sausagemeat in half and roll into two long sausages. Put a sausage along the length of each pastry and brush the long edges with egg wash. Roll the pastries around the meat and press the pastry together where it meets, using a fork to crimp the edges.
- Brush all over with egg wash, sprinkle with fennel seeds and cut into mini rolls about the thickness of a walnut – any thinner and they will fall over in the oven. At this stage, you can freeze them, separating the layers with parchment paper.
- Bake for 20-25 minutes, until puffed and golden, and serve with red onion marmalade, chutney or simply by themselves.
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