Pork Comforting

Colin Fassnidge's curried sausage roll

Name: Colin Fassnidge's curried sausage roll
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4
Ingredients: 2 tsp each nigella seeds, fennel seeds, cumin seeds and mustard seeds; 1 tsp turmeric; 300g pork mince; 300g veal mince; 3 sage sprigs, leaves picked and chopped; 1 egg, lightly beaten, plus 1 yolk for egg wash; 2 sheets puff pastry, partially thawed; 20 curry leaves (optional); Mango chutney and mixed leaves to serve

1 rating

15m

40m

Jump to recipe

by Colin Fassnidge

Chef and My Kitchen Rules judge

Jul 01, 2017

This is more than just your ordinary sausage roll. Be sure to make extra for tomorrow's lunch!

2 tsp each nigella seeds, fennel seeds, cumin seeds and mustard seeds
1 tsp turmeric
300g pork mince
300g veal mince
3 sage sprigs, leaves picked and chopped
1 egg, lightly beaten, plus 1 yolk for egg wash
2 sheets puff pastry, partially thawed
20 curry leaves (optional)
Mango chutney and mixed leaves to serve

Method

1.

Preheat oven to 220°C. Line a baking tray with baking paper.
2.

Heat a small pan over medium heat. Add spices and, stirring often, toast for 1-2 minutes or until fragrant. Remove from pan and cool.
3.

To make filling, place mince, ¾ of the spices, sage and whole egg into a bowl. Season and combine well. Lightly beat remaining egg yolk in a separate bowl.
4.

Divide the filling between pastry sheets, forming a log along the bottom edge of each. Brush the far end with beaten yolk, then roll up to enclose. Place on tray then brush with more egg. Score pastry horizontally and scatter with curry leaves and remaining spice mix. Bake for 35 minutes or until crisp and golden.
5.

Cut each roll into two and serve with mango chutney and mixed leaves.