Recipe courtesy of Asian Food Network
Bite slowly into a flaky moist curried-spiced puff pastry stuffed with a plump sausage and the intense flavours of garlic, garam masala and sharp ginger.
Add another layer of rich flavour when you dip it into a thick coat of sour-sweet mango chutney.
Ingredients
Serves 12
Sausage rolls:
- 250g mince chicken
- 0.5 cup fresh coriander
- 1 tbsp salt
- 1 egg
- 1 egg wash
- 6 to 8 store-bought puff pastry (square)
- 1 large bombay onion (chopped)
- 2 garlic cloves (pounded)
- 1 inch ginger (pounded)
- 1 tbsp garam masala
- 2 tbsp ghee.
Mango chutney:
- 5 large garlic cloves (minced finely)
- 2 inch piece of ginger (pounded)
- 4 sour mangos (cut into small cubes)
- 0.5 tsp fennel seeds
- 0.5 tsp cumin seeds
- 0.5 tsp mustard seeds
- 0.5 tsp fenugreek seed
- 2 sprigs curry leaves
- 1 tbsp chilli powder
- 1 tbsp masala powder
- 4 tbsp coconut oil
- 1 tbsp salt
- 4 tbsp vinegar
- 0.5 cup gula melaka/palm sugar/brown sugar
- 1 cup water.
Instructions
1. Preheat the oven
- Heat the oven at gas mark 5/170C.
2. Mix ingredients together
- In a large bowl, add in the minced chicken, fresh chopped coriander, salt, chopped-up onion, garlic, ginger and garam masala. Combine everything with the ghee until it's mixed well.
3. Shape and bake sausage rolls
- Take two spoons, dip them in some oil and scoop one tablespoon of filling into sausage-like shapes before placing them on one side of a sheet of puff pastry.
- Roll the pastry over the mixture to make a sausage roll.
- Cut the sausage rolls into 1.5-inch wide mini bites and place them on a baking tray lined with baking paper.
- Brush the sausage rolls with egg wash before placing them in the oven for eight to 10 minutes until brown.
4. Cook the chutney
- In a pot, add in the oil and heat before adding fennel, cumin, mustard, fenugreek seeds and the curry leaves.
- Add in the pounded garlic and ginger mixture and fry for one minute.
5. Add in mango and spices
- Add the cut-up sour mangoes to the pot along with chilli powder, masala powder and salt. Stir and cook for two minutes before adding water and vinegar. Continue to cook for about 20 minutes until the mangos are soft.
- After the mangos are cooked and soft, add in the sugar, mix and let it bubble away for another 10 minutes until it thickens.
6. Garnish and serve
- Serve the sausage rolls with a side dish of the mango chutney.
Asian Food Network
