Sausage rolls are the ultimate lunch box snack, easy meal prep dinner, and savoury afternoon treat. But, what if we told you they could be even better with just one ingredient addition? It may sound unusual, but a few teaspoons of curry powder add a depth and savoury spice that takes a homemade sausage roll to a whole new level.
Throw in a bit of coriander for fresh bite, and don’t forget to top off your rolls with relish for your next snack.
Ingredients
Method
Heat oil in a large frying pan on medium-high heat. Cook the onion, stirring, for 3 minutes or until almost softened. Add the carrot. Cook for 5–6 minutes or until starting to soften. Add the garlic and curry powder. Season with salt and pepper. Cook for 1 minute or until fragrant. Stir in the chicken stock. Bring to a simmer. Reduce heat to low. Simmer, stirring occasionally, for 5 minutes or until the onion and carrot are tender and the stock is almost fully absorbed. Remove from heat and set aside to cool.
Remove skins from sausages and discard. Place the sausage mince in a bowl. Add the cooled onion mixture, the peas and half of the coriander. Use your hands to mix until well combined.
Preheat oven to 200°C/180°C fan-forced. Line two large oven trays with baking paper.
Cut each pastry sheet in half to form rectangles (you’ll have eight pastry pieces). Spoon 1/3 cup sausage mixture along the centre of each piece to form a log. Brush edges with egg. Roll up the pastry from one long side to enclose the filling. Trim ends. Cut each log into three equal pieces. Place rolls on prepared trays. Brush with egg and score lightly with a knife. Sprinkle with sesame seeds.
Bake for 25–30 minutes or until the rolls are golden, puffed and cooked through. Leave on trays for 5 minutes.
Combine the tomato relish and remaining coriander in a bowl. Season. Serve sausage rolls with relish.
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