Curry Cumin Mini Sausage Rolls
Mini Cumin Curry Mini Sausage Rolls
Mini Cumin Curry Mini Sausage Rolls.
Sausage rolls, served hot or cold have always been a favorite snack in my household, normally served as part of a buffet.
My family have always only made two types, a herb sausage variety, or vegetarian cheese ones. Although both are delicious in their own rights, here I show you a completely original variation, that are equally delicious and make a refreshing change from the norm.
No need to buy sausages to make these sausage rolls
I have seen many sausage roll recipes where you actually buy sausages, peel of the skins and and use this as your meat in the roll. I find this unnecessary. Not only to you have less control over the flavor and ingredients, they can also work out to be quite expensive to make.
This can easily be avoided by doing the following.
Good pork mince is cheap to buy, and when you flavor with herbs, spices and some breadcrumbs is much better than using shop bought sausages. It's that simple!
Use ready made puff pastry
I also use ready made puff pastry for this recipe, most professional chefs also use this. This will give a lovely light finish to the rolls.
Simply fill them up with your sausage meat mixture, roll them and cut them. As I'm a bit cheffy I use cling film to wrap them in and roll them to make them all the same thickness. This will help for even cooking, but is not essential.
Then egg wash them, and once cut, are ready for the oven, da daaa!
Make your mince, don't use sausages!
I'm adding some spice to these ones, flavored to my families personal preferences, but the great thing about making these, is that once you know how simple they are to make, you can experiment yourself until you find your own personal favorite.
Sausage roll variations
The mild curry flavor to these rolls really does work well, giving everybody that tries them a very pleasant surprise. I always think there will be some left over, but once we start picking, they are very moreish and always disappear in one sitting, in fact, if my two sons are around I am lucky if I even get to try one.
- Prep time: 15 min
- Cook time: 45 min
- Ready in: 1 hour
- Yields: makes 20 - 30
- 1 ready to roll packet of Puff Pastry
- 225 g / 8 oz pork mince
- Dried cumin
- dried curry powder
- Mild chili powder
- Dried mixed herbs
- Dried or fresh coriander
- Salt and pepper
- 100 g / 4 oz dried white breadcrumbs
- 1 egg
- In a large bowl add the pork mince and breadcrumbs
- To this add a small teaspoonful of each of the herbs and spices
- Add the fresh coriander if using
- Season with salt and pepper
- Thoroughly mix together using your hands
- Smell the mixture and add any more of the spices according to your taste
- Lightly flour a large sheet of cling film with a sieve
- Roll out your ready to use puff pastry on top of the floured clingfilm
- Take some of the meat mixture and roughly roll into a long sausage shape and lie near the edge of the puff pastry from one end to the other. If it is two difficult to do this all in one go simply make 3 or 4 smaller sausages and lay them together to make one long sausage
- Carefully picking up the end of the cling film, use this to roll the pastry over the sausage until slightly over lapping the pastry so the whole of the meat is covered with an edge on one side
- Cut along the edge separating your sausage roll in clingfilm from the rest of the pastry. You can now roll this to ensure the sausage mix is even inside
- Pinch the edge of the pastry together, if you find the it doesn't stick very well a little beaten egg lightly brushed on one side of the inside of the pastry will help
- Place to one side and repeat this process until all the sausage meat and pastry is used
- Remove the clingfilm and cut the long rolls into even sizes of your choice
- Preheat oven to 180 - 200 C / 400 F
- Cover a baking tray with baking parchment and place the curry sausage rolls on it, making sure a slight gap is left between each one
- Whisk the egg in a bowl and and paint onto the rolls using a pastry brush
- Cook for 25 to 30 mins until golden brown
- Serve hot or brown
If you want to make very posh British food 'New British Classics' by Gary Rhodes is the cookbook for you. This is my all time favorite cookbook.
It is filled with great British classics with a twist, using influences from all over the world. The photos are great and for me, as I am a food lover, I love the way how each recipe has the history and story of how it originated and progressed. Most of the recipes have optional extra twists that you can add as well and substitutes for ingredients if you don't have a certain element to hand.
This book however is not for the novice cook who wants to make 15 minute meals. The recipes generally contain a lot of ingredients, are complicated and take a lot of time, but believe me if you follow them, the results are stunning. You will produce some of the nicest food you have ever eaten.