These puff pastry sausage rolls are different from other recipes, they are filled with beef mince, potato and aromatic homemade samosa spices. Light, flaky, crispy and crunchy on the outside and a little spicy on the inside. These gourmet sausage rolls are easier to make than you think. You can even prepare these ahead of time, freeze uncooked and bake later.
About This Recipe
- Healthier than the average sausage roll,
- Full of flavour,
- Perfect for any occasion and
- Easy to make.
How To Make
Plain boiled, mashed potatoes are combined with an easy to make spicy ground beef samosa filling, then wrapped in puff pasty and baked until golden brown.
Allow the mixture to cool completely before dividing and shaping the mixture. The best way to shape the filling is to place it onto the puff pastry sheet then, use your hands to shape it into a long even sized log.
Brush egg wash on the inside of one of the long edges and roll the pastry up to encase the filling. Gently press the edges together to seal, then roll so that the sealed side is facing down. Transfer to a baking tray.
1. Use a sharp knife cut each long roll into six even sized pieces. If you like use a ruler to evenly mark the pastry before cutting.
2. Separate each of the smaller rolls.
3. Lightly brush the tops with egg wash and sprinkle with sesame seeds.
4. Then place in the oven and bake until golden brown.
These gourmet puff pastry sausage rolls can also be passed around at Christmas, Thanksgiving or at any special occasion.
Perfect for parties or as an after-school snack, these easy beef sausage rolls are even more delicious when dipped into homemade tomato ketchup. These savoury mouthfuls will make a complete meal when teamed up with my roast pumpkin and sweet potato soup.
Gourmet Samosa Puff Pastry Sausage Rolls
- 1 kg potatoes
- 1 tablespoon vegetable oil
- 200 grams onion finely diced
- 3 garlic cloves crushed and chopped
- 2 teaspoons ginger freshly grated
- 11 level teaspoons curry powder (or to taste) <–see note 1 below
- 1 teaspoon salt
- 1 tablespoon lemon juice fresh
- 600 grams beef mince lean
- ½ cup hot water
- ½ teaspoon garam masala
- 4 sheets of pre-rolled puff pastry 24cm x 24cm
- 1 egg, plus 1 tablespoon milk – beaten together.
- Sesame seeds for topping
- 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.
- My favourite curry powder for this recipe is Clive of India. I find that 11 teaspoons is enough to give me the flavours we like. If you are using another type of curry powder adjust the quantities to your liking.
You might also like these recipes with puff pastry.
Pocket Food Facts
Did You Know?
Eating spicy food daily may help you live longer. Read more here.