Best 6 Curry Puffssausage Rolls Recipes

PUFF PASTRY SAUSAGE ROLLS

Steps:

• BOIL POTATOESPeel and cut to potatoes into even sized pieces. Place in a large saucepan, cover with cold water. Bring to the boil and cook until soft. Drain and mash the potatoes until smooth. Set aside for later.While the potatoes are boiling prepare the meat filling.
• MAKE THE MEAT FILLING- Heat 1 tablespoon of oil in a large frying pan, add the onions, garlic, and ginger, fry on medium to low heat until the onions become golden in colour. (You can add a splash of water every now and again if the mixture starts to stick to the pan).- Reduce the heat to low. Add the curry powder, salt, and lemon juice, mix well and fry for about one minute.- Add the beef mince. Turn the heat to high. Use a wooden spoon or spatula to break the mince into very tiny pieces. Fry until the meat has turned from a pink to a brown colour.- Add half a cup of hot water, cover and simmer for 10 minutes or until the mixture is almost dry.- Season with salt, add the garam masala and squeeze of lemon juice, mix well.- Mix in the mashed potato with the meat filling. Taste and adjust the seasoning. Allow to cool completely.
• MAKING THE SAUSAGE ROLL- Defrost four sheets of puff pastry. Preheat oven 200°C (400°F)- Cut each sheet of puff pastry in half lengthwise - you will end up with eight rectangles measuring about 24 x 12 cm.- Divide the filling evenly between the puff pastry sheets.- Use your hands to shape the filling into a long "sausage" shape along the long edge of each pastry rectangle.- Lightly brush one long edge of each of the pastry sheets with egg wash. Roll the pastry over the filling and press gently to seal, and transfer to a lined baking tray seam side down.- Cut each of the eight long sausage rolls into six even sized pieces, moving them so that there is a little space between each cut. Brush with the remaining egg wash. Sprinkle on sesame seeds.
• BAKE- Place in the oven and bake for 20 minutes or until the pasty is golden brown and crisp.
• Remove from the oven allow to cool for 10 minutes before serving.

THAI SAUSAGE ROLLS

Steps:

• Combine mince, cream cheese, breadcrumbs, carrot, onion, chilli sauce, and curry paste in a medium bowl and mix well.
• Cut each pastry sheet in half. Spoon 4 tablespoons of mince mixture along one long edge of each pastry sheet. Brush the opposite edge with egg and fold pastry over to enclose filling. Lightly press edges together to seal. Brush with egg and sprinkle with sesame seeds.
• Trim each end and cut into rolls. Place rolls on greased baking trays.
• Bake at 200°C for 20 minutes or until mince is cooked and pastry is crisp and golden.
• Serve hot with extra chilli sauce.

CURRY PUFFS/SAUSAGE ROLLS

Steps:

• Combine the mince, onion, chutney and curry powder in a large bowl and mix well. Add pepper to taste. Divide the mince mixture into four.
• Cut the pastry sheets in half.
• Roll one portion of the mince mixture into a sausage shape the length of the long side of the pastry sheet.
• Place the sausage on the pastry and roll up, sealing the edge with a bit of water. Repeat with the remaining portions of mince mixture and pastry sheets.
• Cut each log into smaller portions, 1.5-2cm thick. To make sausage rolls cut into longer rolls rather than thin slices.
• Place the pieces onto a lined baking tray and bake for about 15 minutes, or until golden brown and 'puffed'.

SEVENTH HEAVEN CURRIED SAUSAGE ROLLS

Steps:

• Mix all 1st ingredients.
• add pepper to taste.
• roll into two rolls and cover with.
• 1 packet flaky pastry or wrap on filo pastry.
• cook at 350 degrees for 1 hour.

PUFF PASTRY SAUSAGE ROLLS

Steps:

• Grease a large baking sheet.
• In a small bowl combine breadcrumbs and milk; let stand until the milk is absorbed (about 5 minutes).
• Transfer to a processor, and add in sausage meat, onion 1 egg, garlic and oregano; using on/off turns, process until blended.
• Season with salt and pepper.
• Unfold the pastry sheet onto a floured surface.
• Roll out into a 20x10-inch rectangle.
• Cut pastry crosswise into 10x4-inch strips (I use a pizza cutter for this!).
• Brush each strip with beaten egg.
• Spoon 1/3 of the sausage mixture in narrow strip lengthwise down the center of each pastry strip.
• Fold the long sides in covering the filling and overlapping slightly.
• Transfer and arrange the rolls seam-side down on the prepared baking sheet.
• Cover and chill until rolls are set (at least 1 hour).
• Set oven to 425°F.
• Cut each roll crosswise into 8 pieces.
• Separate pieces on the baking sheet.
• Brush with remaining beaten egg.
• Bake until rolls are puffed and golden (about 20-22 minutes).
• Serve warm with heated marinara sauce.
• Delicious!

BEEF CURRY PUFFS

Steps:

• Heat the oil in a pan and add the onion and garlic.
• Cook until the onion is soft.
• Add the curry paste and cook, stirring, until fragrant.
• Add the mince and cook until browned and cooked through.
• Remove from the heat and stir in the lemon juice, chutney and vegetables.
• Cool mixture completely before continuing.
• Cut rounds from the pastry with a 10 cm cutter.
• Place a heaped teaspoon of beef mixture onto a round and brush the edges of the pastry with some of the egg.
• Fold pastry over filling and press the edges together with a fork to seal.
• Repeat until all the rounds and beef are used.
• Place puffs onto greased oven trays and brush the tops with some more egg.
• Cook at 190 degree C for about 15 minutes, until the pastry is golden and puffed.
• Serve the curry puffs on a platter with sweet chili dipping sauce.