Curried Sausage Rolls
Juicy, curried beef filling encased in buttery, flaky pastry. I mean, what more could you ask for. These curried sausage rolls are a guaranteed hit!
My inspiration for this recipe was South African Bobotie. Bobotie is kind of South Africa’s version of meatloaf. Spiced meat is baked with an egg custard topping and it’s one of SA’s national dishes. I love the curry flavors in bobotie and decided to use that in this sausage roll recipe. They are the perfect appetizer and will be a hit with everyone you serve them to.
Table of Contents
What is a sausage roll
A sausage roll is a recipe consisting of seasoned meat (mostly ground beef or pork) wrapped in pastry and baked until golden. It is a delicious snack or appetizer and is popular in the UK, Australia and South Africa.
Ingredients
Full recipe with amounts can be found in the recipe card below.
For the filling:
- White bread.
- Milk.
- Onion.
- Garlic.
- Garam masala.
- Beef mince / Ground beef.
- Chutney. Any chutney can be used. If you can’t find chutney, onion marmalade or apricot preserves will also work.
- Worcestershire sauce.
- Vinegar.
- Salt and pepper.
For the sausage rolls:
- Puff pastry. I use thawed sheets of puff pastry.
- Beaten egg.
- Sesame seeds.
How to make sausage rolls
- Make the filling: Soak a slice of white bread in milk for 5 minutes. Saute the onion and garlic in a frying pan in a splash of olive oil until soft and translucent. Add the masala and cook for a few seconds. Remove from the heat and allow to cool to room temperature. In a large bowl, combine the soaked bread, beef, onions, chutney, Worcestershire sauce, vinegar, salt and pepper and mix well.
- Form the sausage rolls: Place the puff pastry on a lightly floured surface. The sheets I use are approximately 40cmx20cm so I slice them down the center to create two long strips of pastry, approximately 10cm/5inches wide. Place the meat down the center of the strips of pastry then fold over the pastry, encasing the filling. Pinch the edges together. With a sharp knife, slice into 2-3cm/1inch thick sausage rolls.
- Bake: Place the sausage rolls on a sheet pan lined with parchment paper. Brush with beaten egg and sprinkle with sesame seeds. Bake for 15-20 minutes until golden brown and crisp. Remove from the oven and allow to cool for 10 minutes before serving.
Can I make sausage rolls ahead?
The sausage rolls can be assembled a day in advance and kept covered in the fridge. Sausage rolls can be served at room temperature so you can bake them up to 4 hours before serving. Leftover rolls can be kept in the fridge for up to 3 days and reheated in a hot oven or air fryer.
Puff pastry recipes
Easy Curried Sausage Rolls
Ingredients
- 1 slice white bread
- 2 tbsp milk
- 1 onion finely chopped
- 2 garlic cloves crushed
- 1½ tbsp garam masala
- 500 g (1lb) beef mince / ground beef
- 1½ tbsp chutney
- 1 tbsp vinegar
- 1 tbsp worcestershire sauce
- 1 tsp salt
- ½ tsp pepper
For the sausage rolls
- 400 g puff pastry thawed
- 1 egg beaten
- 2 tbsp sesame seeds
Instructions
- Preheat the oven to 180°C/350°F.
- Soak a slice of white bread in milk for 5 minutes.
- Saute the onion and garlic in a frying pan in a splash of olive oil until soft and translucent. Add the masala and cook for a few seconds. Remove from the heat and allow to cool to room temperature.
- In a large bowl, combine the soaked bread, beef, onions, chutney, Worcestershire sauce, vinegar, salt and pepper and mix well.
- Place the puff pastry on a lightly floured surface. The sheets I use are approximately 40cmx20cm so I slice them down the center to create two long strips of pastry, approximately 10cm/5inches wide.
- Place the meat down the center of the strips of pastry then fold over the pastry, encasing the filling. Pinch the edges together. With a sharp knife, slice into 2-3cm/1inch thick sausage rolls.
- Place the sausage rolls on a sheet pan lined with parchment paper. Brush with beaten egg and sprinkle with sesame seeds.
- Bake for 15-20 minutes until golden brown and crisp. Remove from the oven and allow to cool for 10 minutes before serving.