Ingredients
3 sheets frozen puff pastry, thawed
1 egg, lightly beaten
2 tablespoons sesame seeds
Mango chutney, to serve
FILLING
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
Method
-
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.
