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.

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

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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.