GRANDPARENTS DAY MAGAZINE
  • IN THIS ISSUE
    • Luxury good of the Silk Road
    • The spread of invention
    • Wildlife of the Tea Horse Road
    • History of the Tea Horse Road
    • Silk Road ships
    • Wu who?
    • The rituals of the Southern Silk Road
    • In your corner
    • Ambient Menu
  • FOOD
  • LIFESTYLE
    • TRAVEL
    • Craft Corner
    • BOOKENDS
    • GARDENING >
      • Flora of Yunnan
  • CONTACT US
    • SUPPORT SERVICES


​Food, Food, Food

Mini masala sausage rolls

The old sausage roll gets a make-over with this wonderfully spicy and zesty recipe.  Bet you can't stop at one.
Picture
Ingredients
  • 2  tablespoons vegetable oil
  • 25g unsalted butter
  • 1 brown onion, finely chopped
  • 3 garlic cloves, finely chopped
  • 1 cup coarsely grated carrot
  • 1 tablespoon garam masala
  • 2 teaspoons cumin seeds
  • 45g (1/4 cup) currants
  • 250g beef mince
  • 250g pork mince
  • 20g (1/2 cup) panko breadcrumbs
  • Finely grated rind of 1 lemon
  • 1/4 cup finely chopped fresh mint leaves
  • 1/4 cup finely chopped fresh coriander leaves and stems
  • 1 1/2 teaspoons sea salt
  • 1 egg, lightly whisked
  • 2 1/2 sheets frozen puff pastry, partially thawed
  • 4 egg yolks, lightly whisked, to brush
  • 1 tablespoon sesame seeds


Mint & Coriander Raita
  • ​1 cup coarsely chopped fresh coriander leaves and stems
  • 1/2 cup fresh mint leaves
  • 1 small garlic clove
  • 2tbs lemon juice
  • 200g (3/4 cup) natural yoghurt
​
Method
  1. For the raita, process all the ingredients in a food processor until smooth. Transfer to a bowl. Cover with plastic wrap. Place in the fridge until ready to serve.
  2. Heat oil and butter in a frying pan over medium heat. Add onion, garlic and carrot. Cook, stirring occasionally, for 10 minutes or until soft. Add the garam masala, cumin and currants. Cook, stirring, for 1 minute or until aromatic. Set aside to cool completely.
  3. Preheat oven to 180C/160C fan forced. Line two baking trays with baking paper. Combine the onion mixture, beef and pork mince, breadcrumbs, lemon rind, mint, coriander, salt and egg in a large bowl.
  4. Cut the 2 whole pastry sheets in half. Divide the mince mixture into 5 portions and shape each portion into a log the same length as the pastry sheets. Place mince along the centre of each piece of pastry. Roll up to enclose the filling. Cut each log into 8 mini sausage rolls. Divide among prepared trays. Brush the pastry with egg yolk. Place in the fridge for 10 minutes to chill.
  5. Brush the sausage rolls with a second coat of egg yolk. Sprinkle with sesame seeds. Bake for 15 minutes or until golden and cooked through. Serve with the raita.
About

Terms of Use
Contact Us
Picture
© COPYRIGHT 2017.
ALL RIGHTS RESERVED.
  • IN THIS ISSUE
    • Luxury good of the Silk Road
    • The spread of invention
    • Wildlife of the Tea Horse Road
    • History of the Tea Horse Road
    • Silk Road ships
    • Wu who?
    • The rituals of the Southern Silk Road
    • In your corner
    • Ambient Menu
  • FOOD
  • LIFESTYLE
    • TRAVEL
    • Craft Corner
    • BOOKENDS
    • GARDENING >
      • Flora of Yunnan
  • CONTACT US
    • SUPPORT SERVICES