Samosa Sausage Rolls

For me growing up in New Zealand, sausage rolls and samosas both played the the role of comfort food. I have vivid memories of going to the bakery or dairy (milkbar, corner store) for a sausage roll and also spending hours with my mum making samosas for Eid. Now I don’t always have the time to make samosas from scratch so this is a quick way of satisfying that craving and also a really special twist on the classic sausage roll.

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Samosa Sausage Roll

Yield: 16

Spiced beef filling reminiscent of a meat samosa, engulfed in a flaky puff pasty. Perfect party food or picnic snack. These are best after a few hours and even better the next day.

Ingredients

• 2 sheets puff pastry (25cm x 25 cm)
• 100g boiled potato
• 300g beef mince
• 1 medium red onion, finely chopped
• 3 eggs
• ½ cup bread crumbs
• ¼ cup yoghurt
• 1 teaspoon grated ginger
• 4-5 cloves garlic, grated
• 2-3 hot green chillies, finely chopped (adjust to your taste)
• 1 teaspoon salt (or to taste)
• 1 teaspoon turmeric
• 1 teaspoon coriander powder
• 1 teaspoon cumin powder
• 1 teaspoon garam masala
• ¼ cup fresh mint, finely chopped
• ¼ cup coriander, finely chopped (leaves and stalks)
• Nigella/onion seeds to garnish (substitute for sesame seeds)

Instructions

1. Preheat oven to 220C (or 200C fan-forced). In a large mixing bowl add yogurt, breadcrumbs, 2 eggs, onion, garlic, ginger, salt, chillies, turmeric, coriander powder, garam masala, fresh mint and coriander. Combine well and set aside for 10-15 minutes for the breadcrumbs to soften.
2. Once the breadcrumbs have softened, add in the mince and combine well. Then break up the potato into rough chunks, about 2cms in size and gently combine through the mixture. Set aside for 10 minutes while the mixture thickens.
3. Cut the puff pastry sheets in half. Taking one half-sheet, place a quarter of the mince mixture along in the bottom third lengthwise. Beat the second egg and brush the top long edge with the beaten egg. Starting at the bottom, roll the pastry over the filling and continue rolling until the filling is enclosed, pressing along the egg-washed edge to seal. Cut each roll into quarters with a sharp serrated knife and place on a lined baking sheet. Repeat with the other 3 sheets of pastry
4. Beat the remaining egg and brush the tops of the rolls with the egg wash. Sprinkle with sesame seeds and bake in the oven for 30-35 minutes or until golden and the pastry is cooked through.
5. Remove and let them cool down before enjoying with tomato sauce.

Notes

*At this stage you can cook a little of the mixture to taste for seasoning. The mix should be slightly too salty because by the time they are eaten with the potatoes and pastry, they will be just right.

http://naziahrana.com/recipes/samosasausagerolls

sausage roll, samosa, beef sausage roll, appetizer, snack, finger food

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