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Football's roll of honour.

Byline: MICHAEL KILKIE

The World Cup is in full swing, with the final just one week away.

So I thought it was about time we had some great food for snacking on on whilst watching the games.

This amazing spell of weather has pushed me towards BBQ recipes but this week it's all about the football.

Today's recipe is for a fantastic twist on a classic sausage roll, the original handheld fast food.

But I'm spicing it up with Indian spices and serving them with delicious mango chutney on the side for dipping.

Most sausage rolls would normally be pork mince but I'm mixing the meats up in the way Italians like to do when making meatballs. I'm using half and half pork and veal mince, but if you struggle to get veal mince you can use beef mince.

In fact, if you don't want to use two types of mince, simply use one or the other. Check out my top tip for some great ideas on how to mix your sausage rolls up even further.

As much as these sausage rolls are incredibly tasty, they are really simple to make, there's a little bit of chopping, frying and mixing. The trickiest bit, which isn't even that tricky, is the rolling of the sausage rolls.

The base of the Indian flavours in the sausage rolls comes from curry paste, so you need to get yourself a decent curry paste, buy a good quality one, and choose a strength that suits your taste. By that I mean the likes of korma if you like it mild, vindaloo if you want to feel the burn. I'm also using some dried spices and fresh herbs with boost the flavour.

As I said earlier, all you need is some mango chutney for dipping these spicy sausage rolls.

As well as just using one type of mince, you can also mix the flavours up. A good way to change it up is to use 100 per cent pork mince and Thai curry paste instead of Indian. Add some coriander, lemongrass and kaffir lime leaves and you will end up with amazingly fragrant Thai sausage rolls. For something more Mediterranean, add some pesto rather than curry paste.

CURRIED SAUSAGE ROLLS MAKES 12 SAUSAGE ROLLS

250g veal mince

250g pork mince

Handful breadcrumbs

1 carrot, grated

6 spring onions, finely sliced

2 tablespoons fresh coriander, chopped

2 tablespoons fresh mint, chopped

1tsp Garam masala

2 tablespoons curry paste

2 eggs, 1 lightly beaten

4 sheets frozen puff pastry, thawed METHOD Mix together both minces, three quarters of the breadcrumbs, spring onion, carrot, mint, coriander, curry paste, Garam masala and egg. Mix well to combine.

Cut each sheet of pastry in half. Divide mince mixture along the centre of each piece of pastry, shaping it into a log. Brush edges of pastry with a little beaten egg. Roll up pastry to enclose filling. Cut into 3 pieces and place on oven trays lined with greaseproof paper, seal side down. Cut 2 slashes in each sausage roll. Brush with remaining egg and sprinkle over the extra breadcrumbs.Bake for 20 mins at 200c, until pastry is puffed and golden. Serve with mango chutney.

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Title Annotation:Features
Publication:Sunday Mail (Glasgow, Scotland)
Date:Jul 8, 2018
Words:534
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