Indian Sausage Rolls
Spiced pork wrapped in pastry
-
Heat
-
Serves
-
Dietary Info
-
Prep 1 hr
-
Cook 35 mins
Warming spiced minced pork sausage rolls
Hari says
Sausage rolls are a British party staple and I love them. Recently I bought some from a supermarket for my sons lunchbox and I was so disappointed! The pastry was tasteless and dry, the filling simply flavourless - they were like cardboard so I decided to get the kids to make some at home.
As with everything I make myself I can't help but to jazz it up a bit so I added a few spices to give a warming flavour to the minced pork filling and they came out so moist and delicious that I will never buy them again. In terms of the pastry I have given you my recipe below which is fairly simple to make if you have the time but the stuff you can buy is just as good.
I would love to hear what you think of these so please let me know in the comments below and post pictures of any that you make in my app - enjoy!
- Ingredients
- Method
- 800g minced pork
- 1 tbsp rapeseed oil
- 1 tsp cumin seeds
- 1 medium onion, very finely diced
- 2 cloves garlic, very finely chopped
- 1 tbsp ginger, grated
- 1 green chilli, finely chopped
- 1 tsp salt
- 1 tsp chilli powder (optional)
- large pinch fresh coriander, chopped
- 1 tsp garam masala
Pastry
- Bought puff pastry 500g or
- 175g unsalted butter, chilled and cut into small cubes
- 350g plain flour
- Pinch of salt
- 3–4 tbsp iced water
Egg wash glaze
- 1 egg, beaten
- splash of milk
- ½ tsp turmeric
- Kalonji seeds
Method
To make the spiced pork filling:
- Heat the oil and sauté cumin seeds then add the diced onion, grated ginger grated, garlic, 1 chopped chilli. When soft leave to cool.
- Mix the onion mixture with the minced pork, salt, chilli powder, chopped coriander leaves and garam masala and set to one side.
To make the pastry:
- Combine the butter cubes in a bowl with the flour and salt, then add just enough water to bring together and make a firm dough.
- Dust your surface with flour and roll out the dough away from you to make a rectangle about 1cm thick. Fold the two short ends into the middle so they overlap. Turn the pastry by 45 degrees and repeat process four or five more times.
- Wrap the pastry in cling film and let it rest it in the fridge for 30 minutes.
- Roll out the pastry on a floured surface to an rectangle that is about 5mm thick (45 x 15cm).
To make the sausage rolls:
- Squash the pork mixture together and shape like a sausage. Lay it along the long side of the pastry, about 3cm in from the edge. Brush the edge of the pastry with the egg wash and fold the pastry over the top of the filling to enclose it. Crimp the edges using a fork to seal the filling inside. Slash the top of the pastry diagonally.
- Using a brush, lightly brush the pastry with the turmeric, egg and milk wash, then scatter over the kalongi seeds.
- Place the sausage roll in the fridge for 10 minutes or so to firm up.
To cook
- Preheat the oven to 200°C
- Cut the sausage roll into desired lengths (best with a serrated knife) and place on a baking tray lined with parchment paper.
- Bake in the oven for 35–45 minutes, until they are golden brown.
- Remove the sausage rolls from the oven and place them onto a wire rack to cool (they are delicius hot). These can be kept in a air tight tub in the fridge for a 3-4 days.
Served with
These are wonderful served with my spiced tomato chutney and a salad or as a snack, they make the perfect lunch box item too.
This goes well with
Share this
“ Thank you for printing this recipe for my delicious Indian Sausage Rolls ”
Comments
Comments (14)
-
-
Hari Ghotra
Hi John I hoe you enjoy them. The oil is heated to roast the cumin and onions in. You can add a little more garam masala and chilli if you want more heat, I sometimes add a little chilli sauce to the mixture as well. Soggy bottoms - increase the oven temperature and cook on a higher heat for about 8 minutes then turn it down. Make sure the pastry is the same thickness as well. Hope to see pictures very soon. Thanks Hari
-
-
Mike
Hi, these look great but I’m cooking for one so am thinking about halving the recipe. So roughly how many “normal” sized rolls does your recipe make (as per the picture)?-
Hari Ghotra
Hi Mike you get about 10 medium sized one. You can make the full batch and freeze them for another day. Thanks Hari
-
-
Emma
Hi,
Kalonji seed,can i use nigella instead?-
Hari Ghotra
Hi Emma yes they are the same! YOu can also use sesame, mustard seeds too. Did you make them? I want to see pictures - post them on my app https://hari.is/2P5rXbk
-
-
Stevie T
Hi, the start of method mentions satue cumin seeds. Unless I'm reading this wrong I didn't see cumin seeds listed in ingredients. How much cumin seeds are required?
Thank you-
Hari Ghotra
Sorry - I have amended that - 1 tsp Stevie I hope you like them!!
-
-
Chan Alectrum
OMG!!!! This is this is the first of your recipes I have tried and it wont be the last! Baked some of these today using a 80:20 ratio of pork mince to beef mince and they were absolutely delicious! The only reason I added beef mince was because I used pork loin which can end up a bit dry as it is so lean. Never again will I buy a supermarket sausage roll when these are so easy to make and so yummy.-
Hari Ghotra
Hi Chan So pleased that you will be trying more recipes. I would love to see a picture of your sausage rolls - please take a picture and share it with the community on my app - its free and here is the link https://hari.is/2P5rXbk Hope you see more of your dishes soon. Thanks Hari
-
-
Shariffa
absolutely delicious-
Hari Ghotra
Hi Shariffa Good to hear you think this is a delicious one. Thanks so much for using the website and recipes Hari
-
-
Victoria Darragh
Absolutely superb and delicious recipe! You won’t want to eat a ‘normal’ sausage roll again. Easy to make and a real hit with all who I’ve made these for. Thanks so much Hari!-
Hari Ghotra
Sorry it took so long to get the recipe up - really happy to hear that it's one you really enjoy. Thanks so much for trying it! Hari
-
john barfoot
reply