Don’t we all just love a beige platter? Delicious carby goodness staring at us from the buffet table. Quiches, scotch eggs, chicken bites and of course – sausage rolls. This time last year I gave you sausage rolls spiked with traditional Christmas flavours. However this year I decided to take a different approach. This season is certainly all about gathering friends for shindigs and soirées, knees ups and catch-ups, and beautiful crunch parcels of sausage goodness are the perfect accompaniment – made even more perfect by a hint of something new.
The curry flavours I give in this are fairly standard, and you may have to play around a bit to get it just as you like – I was surprised by how much was needed for it to really shine through. It may be worth frying little balls of your sausage mixture and tasting to check it’s all there. And there’s no reason why you couldn’t add some cashews or sultanas to really drive home that sub-continental feel. I personally adored the golden shimmer offered by the turmeric-egg that offered just the subtlest visual cue that these weren’t your grandma’s sausage rolls.
- Sausage meat
- Puff Pastry (pre-rolled, or make it yourself if you have more time than sense.)
- Curry Powder (roughly 1tsp for every 100g meat)
- Garam Masala (half the amount of curry powder)
- Optional chilli powder for heat
- Combine your sausage meat with curry powder and garam masala in a bowl (along with chilli powder if using it.) As stated above, it may be worth frying off a little of your mixture to test that it’s as you expected. It is also unlikely that you’ll need to season with salt or pepper, as sausage meat usually has heavy seasoning already.
- Place a few spoonfuls of the mixture onto a piece of cling film, then fold the clingfilm over. Using your hands, roll and shape the sausage meat into a uniform length so that it matches the size of your puff pastry sheet. I find this the most effective method of ensuring consistency of ratios, and it also stops your hands getting too dirty. Remove clingfilm and place your mixture at the edge of the pastry.
- After your pastry has been out of the fridge for a good 15 minutes, roll the it over so that the sausage meat is entirely wrapped and gently press to seal. Use a knife to cut this roll from the pastry and repeat until you’re out of pastry or out of sausage.
- Slice the rolls into your desired size – I tend to half, half again and half once more to get 8 bitesize rolls, but it all depends on your appetites.
- Mix 2 spoonfuls of turmeric into a beaten egg and paint onto the top of the rolls. This will give you a gorgeous orange shimmer. Place on lightly greased baking paper.
- Bake at 200C for 10-15 minutes, until the pastry is golden and crisp. If you’re nervous, pick a bigger one and cut into it to check the meat is cooked through.
- Serve hot or cold – I did mine with a little bowl of cool mango chutney for dipping.