3 sheets frozen puff pastry, thawed
1 egg, lightly beaten
2 tablespoons sesame seeds
Mango chutney, to serve
600g brushed potatoes, washed, peeled, cut into 1cm pieces
2 tablespoons olive oil
2 onions, finely chopped
1 tablespoon finely grated fresh ginger
3 cloves garlic, crushed
1½ tablespoons mild curry powder
500g sausage mince
¼ cup mango chutney
½ cup finely chopped fresh coriander
To make filling, cook potatoes in a large saucepan of boiling, salted water for about 10 minutes, or until tender. Drain.
Heat oil in a medium frying pan over a medium heat. Add onions, ginger and garlic. Cook, stirring occasionally, until soft. Add curry powder and potatoes. Cook, stirring for about 5 minutes, or until potatoes are golden. Transfer to a large bowl. Cool.
Add mince to potato mixture with chutney and coriander. Season with salt and peppr. Using your hands, mix well.
Cut an opening, 6cm from the tip of a new, disposable piping bag. Spoon in filling. Twist top.
Place pastry on a clean, flat surface. Cut each sheet in half lengthways. Pipe filling down one long edge of each piece. Roll up to enclose filling. Brush evenly with egg. Sprinkle with seeds.
Cut each roll into six equal pieces. Place, seam-side down, on two, large, oven trays lined with baking paper.
Cook both trays, in a hot oven (200C), swapping trays after 15 minutes, for about 25 minutes, or until pastry is golden brown. Remove.
Serve warm rolls with chutney.
TIP! Uncooked sausage rolls can be made up to one day ahead. Keep in an airtight container in the fridge, or freeze, in a single layer in freezer-proof containers, for up to two months. Cook from frozen. Or reheat cooked sausage rolls in a moderately slow oven (160C) for about 20 minutes.