Over Christmas, we normally attempt to throw a lunch occasion (isn’t seeing the folks we love the stuff of life?) and we frequently go to the Indian sub-continent for inspiration, with my father such an avid fan of Madhur Jaffrey. When the climate is chilly, I discover that toasting and grinding aromatic spices is warming and comforting – like these aromatic sausage rolls.
Indian-spiced sausage rolls
These richly spiced sausage rolls could be made prematurely and frozen – scrumptious with purple onion marmalade or a chutney.
Prep 10 min
Cook 25 min
Makes 30 or so
2 tbsp breadcrumbs
320g pre-rolled puff pastry
1 egg, crushed with a splash of milk
1 tsp fennel seeds, to embellish
For the spice combine
1 thumb of contemporary ginger, peeled
2 garlic cloves, peeled and finely chopped
three tbsp rapeseed oil
1 purple onion, peeled and finely chopped
2 tsp cumin seeds
2 tsp coriander seeds
1 tsp fenugreek seeds
2 tsp garam masala
¼ – ½ tsp chilli powder – to style
2 tbsp tomato puree
Start with the spices. Finely slice the ginger and chop finely with the garlic. In a small pan, heat the oil over a medium warmth and fry the onion for seven or eight minutes, till mushy.
Meanwhile, gently toast the cumin, coriander and fenugreek seeds in a small, dry frying pan over a medium warmth for a minute or two, till they odor aromatic, then grind in a mortar or spice grinder. Add the garlic, ginger and all of the spices to the onions, and saute for 4 to 5 minutes extra to melt the garlic and ginger.
Finally, stir within the tomato puree, take away from the warmth, season nicely and switch the combination out on to a plate to chill. If you’ll prepare dinner the sausage rolls straight away, warmth the oven to 180C (160C fan)/350F/fuel four.
Once the onion combine is cool, stir within the sausagemeat and breadcrumbs. Fry slightly of the combination in a pan to verify the seasoning – chances are you’ll need to add a pinch extra salt. Now take away the pastry from the fridge, placed on a floured floor and minimize in half lengthways. Divide the sausagemeat in half and roll into two lengthy sausages. Put a sausage alongside the size of every pastry and brush the lengthy edges with egg wash. Roll the pastries across the meat and press the pastry collectively the place it meets, utilizing a fork to crimp the perimeters. Brush throughout with egg wash, sprinkle with fennel seeds and minimize into mini rolls concerning the thickness of a walnut – any thinner and they’ll fall over within the oven. At this stage, you’ll be able to freeze them, separating the layers with parchment paper.
Bake for 20-25 minutes, till puffed and golden, and serve with purple onion marmalade, chutney or just by themselves.
And for the remainder of the week
You can double the amount of the sausage filling to make meatballs – scrumptious with a easy ginger- and garlic-scented tomato sauce. This is an possibility for coeliacs in the event you omit the breadcrumbs from the filling. Buy additional pastry to freeze – all the time useful for whipping up a fast tart or makeshift pizza.
“Rosé actually comes into its personal with Tommi’s intelligent riff on sausage rolls – attempt El Viaje de Ramon Rosé 2017 (£eight Co-op, 12.5%), which is gutsy sufficient to deal with the spice. An Aussie Clare Valley riesling would additionally work.”
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