When I was first learning how to cook to impress my now husband , I learnt how versatile you can get when it comes to sausage rolls. Over the years I’ve forgotten this, but recently just remembered how easy it is to change it up and and make something that’s super simple, delicious, and flavourful!
Whilst I’ve used a vegan chicken mince, these flavours will work with a standard plant based mince too. Just find something that’s sticky and will bind well together.
Curried Chicken Sausage Rolls
24
rolls10
minutes30
minutes98
kcal5
g4
g11
g40
minutesKeep the screen of your device on
Ingredients
1 tsp 1 Oil
1 1 onion, diced
2 TBS 2 Tikka Masala curry paste
500 g 500 “Chicken” Mince
1/4 cup 1/4 Panko crumbs
1/2 1/2 Lemon, zested & juiced
1/2 1/2 bunch Coriander, chopped
2 sheets 2 Puff Pastry, thawed
1 TBS 1 Milk
1/2 tsp 1/2 Cumin Seeds
Mango Chutney, to serve
Directions
- Preheat the oven to 180° and prepare a baking tray.
- Heat the oil in a frying pan. Cook the onion until softened, then add the curry paste and cook for 1 minute or until fragrant, set aside.
- Combine the mince, onion mix, Panko, lemon & coriander in a bowl.
- Cut the puff pastry into halves, then place the sausage mixture along the middle of the pastry to form a log. Roll the pastry to enclose, using some milk to help seal the edges.
- Cut the sausage roll into 6 or your desired size, place onto the baking tray, then top with milk and cumin seeds.
- Bake for 25-30 minutes or until golden. I highly recommend serving with mango chutney or a sauce with a bit of sweetness.
