Ingredients
Scale
- 4 Sheets of puff pastry
- 500grams Sausage mince
- 1 Carrot finely grated
- 1/2 Red onion finely diced
- 1 teaspoon ground cumin
- 1 teaspoon curry powder
- 1 teaspoon garlic powder
- Egg wash – 1 egg and 1 tablespoon milk whisked together
- Sesame seeds – optional
Instructions
- Preheat over to 180degrees fan-forced and line a large baking tray
- Lay pastry sheets on the bench and allow to thaw. Cut sheets in half directly down the middle
- Add sausage mince, carrot, onion and spices to a bowl and stir to combine
- Evenly divide mince into 8 equal amounts
- Spread mince mixture in a straight line down the middle of each rectangle pastry sheet
- Brush some egg wash down one side next to the mince.
- Fold the pastry together overlapping to close the sausage roll.
- Place seam side down onto the baking tray and brush the top with egg wash.
- If using sesame seeds sprinkle over egg wash.
- Cut each sausage roll into 4 and spread out slightly to allow for puffing
- Bake in the oven for 20-25 mins until golden and crispy
- Enjoy!
Note: Store in airtight container for 3-4 days in the fridge. Reheat in the microwave, air fryer or oven.
- Prep Time: 20
- Cook Time: 25
