Curried Onion and Angus Beef Sausage Rolls Recipe
How to make Curried Onion and Angus Beef Sausage Rolls Recipe
Method
- Place the oil into a frying pan set over a medium-low heat. Add the onion and cook for 5 minutes or until softened but not coloured. Add the curry powder and cook for a further minute. Set aside to cool.
- Place the chick peas into a mixing bowl and coarsely mash with a potato masher. Add the cooled onions and season well. Remove the skins from the sausages and discard. Add the sausage meat to the bowl and mix until well combined.
- Cut each pastry sheet in half so you have 4 long rectangles. Divide the meat into 4 and form each one into a long sausage – a little longer than the length of the pastry, as the meat will shrink slightly.
- Place a sausage length along the middle of each pastry piece. Brush one pastry edge with beaten egg and roll to seal the meat tightly. Refrigerate the rolls, seam side down, for 30 minutes.
- Preheat oven to 180°C (160°C fan-forced). Cut each roll into 6 even pieces and place on a baking sheet lined with baking paper, leaving a little space between them.
- Brush with the remaining beaten egg and sprinkle with sesame seeds. Bake for 25-30 minutes or until golden brown.
- Serve on their own or with your favourite relish, or dipping sauce.
Tip: You can cut these to any size you like.