Ingredients
3 sheets frozen puff pastry, thawed
1 egg, lightly beaten
200 g tub natural yoghurt
2 tbsp mango chutney
1 tbsp finely chopped fresh mint
Filling
6 thick slices white bread, crusts removed, torn
½ cup milk
1 tbsp olive oil
1 onion, finely chopped
600 g beef mince
1 egg, lightly beaten
1 tbsp mild curry powder
1 tbsp mango chutney
Salt and pepper, to taste
Method
- To make filling, place bread in a large bowl with milk. Stand for 10 minutes.
- Meanwhile, heat oil in a medium frying pan over a medium heat. Add onion. Cook, stirring occasionally, until soft. Remove. Cool slightly.
- Add onion to bread with remaining ingredients. Using your hands, mix well.
- Using a new piping bag, cut an opening 6cm up from the tip. Fill bag with filling. Twist top.
- One at a time, place pastry sheets on a clean bench. Cut in half lengthways. Pipe mixture down one long edge of each piece. Roll up to enclose filling. Brush evenly with egg. Cut each into six equal rolls. Place, seam-side down, on two large oven trays lined with baking paper.
- Cook in a hot oven (200C) for about 25 minutes, or until golden brown and cooked.
- Serve warm sausage rolls with yoghurt combined with chutney and mint.
