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Preparation time is 20minutes
Cook time is 40minutes
Total time is 1hours
Serve is for 16 people
Difficulty level: 3 out of 4
11 Ingredients
Number of servings
16
- 2 puff pastry (partially thawed and halved)
- 2tablespoons tikka masala curry paste
- 1/2 bunch coriander
- 1 small brown onion
- 1/2 lemon, zested and juiced
- 250grams mango chutney
- 1/2teaspoons cumin seeds
- 1 free range egg
- 1/4 cup panko breadcrumbs
- 500grams chicken mince
- 1tablespoons vegetable oil
Nutrition per serving
618kJ / 148Cal
618 Kilojoules or 148 Calories
7% of daily energy intake*
Protein
8.4grams
Fat
7.6grams
Carbs
15.8grams
Sugars
4.3grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
Learn how to make sausage rolls from scratch with this easy recipe that uses chicken mince and curry paste. Best enjoyed with a sweet mango chutney.
Method
Step 1 of 4
Heat oil in a large frying pan over medium-high heat. Add onion and cook for 5 minutes or until softened. Add curry paste and cook for a further 1 minute or until fragrant. Set aside for 15 minutes to cool.
Step 2 of 4
Place mince in a bowl and add onion mixture, breadcrumbs, zest, lemon juice and chopped coriander. Season and mix until well combined.
Step 3 of 4
Preheat oven to 200°C/180°C fan-forced. Line a large baking tray with baking paper. Place 1 pastry half on a flat surface. Spoon one-quarter of the mince mixture along 1 long pastry edge. Roll up pastry to enclose filling. Cut into 4 pieces and place, seam-side down, on tray. Repeat with remaining pastry and mince mixture. Brush pastry with egg and sprinkle over cumin seeds. Season. Bake for 30 minutes or until cooked through and pastry is golden and puffed.
Step 4 of 4
Serve with mango chutney and extra coriander sprigs.
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