From the second the aromatic Indian spices hit the pan you’ll be counting down the minutes until these tasty pastry bites are baked and ready to eat. These mini rolls are just as happy being passed around at a party as they are in a school lunch box.
- For the raita, process all the ingredients in a food processor until smooth. Transfer to a bowl. Cover with plastic wrap. Place in the fridge until ready to serve.
- Heat oil and butter in a frying pan over medium heat. Add onion, garlic and carrot. Cook, stirring occasionally, for 10 minutes or until soft. Add the garam masala, cumin and currants. Cook, stirring, for 1 minute or until aromatic. Set aside to cool completely.
- Preheat oven to 180C/160C fan forced. Line two baking trays with baking paper. Combine the onion mixture, beef and pork mince, breadcrumbs, lemon rind, mint, coriander, salt and egg in a large bowl.
- Cut the 2 whole pastry sheets in half. Divide the mince mixture into 5 portions and shape each portion into a log the same length as the pastry sheets. Place mince along the centre of each piece of pastry. Roll up to enclose the filling. Cut each log into 8 mini sausage rolls. Divide among prepared trays. Brush the pastry with egg yolk. Place in the fridge for 10 minutes to chill.
- Brush the sausage rolls with a second coat of egg yolk. Sprinkle with sesame seeds. Bake for 15 minutes or until golden and cooked through. Serve with the raita.
You may need it
Food Storage Container Set
Food Storage Container Set
Cutting Board Set