Spiced Keema Sausage Rolls
These spiced keema sausage rolls are flaky, and punchy. Think classic sausage rolls, but turned up with warming spices, juicy lamb and a proper hit of flavour. Perfect for parties, picnics or eating straight off the tray while no one’s watching.
Ingredients
- 1 red onion, finely chopped
- 1 tbsp fresh ginger, grated
- 3 garlic cloves, finely chopped
- 2 tsp chilli powder (adjust to taste)
- 1 tsp ground coriander
- 1 tsp cumin seeds
- Salt, to taste
- ½ cup peas (fresh or frozen)
- 500 g lamb mince
- 1 egg
- 320 g puff pastry
- Cumin seeds and black mustard seeds, to sprinkle
- nigella seeds or sesame seeds (Optional)
Step 1
Preheat the oven to 190°C.
Step 2
In a large bowl, combine the lamb mince, onions, spices, salt, one egg and peas. Mix well until evenly combined.
Step 3
Crack the egg into a small bowl and beat lightly. Set aside.
Step 4
Unroll the puff pastry. Spoon the keema mixture along one long edge of the pastry, forming a neat sausage shape. Brush the exposed edge with egg wash, fold over the filling and roll tightly to seal.
Step 5
Brush the top of the roll with egg wash and sprinkle with cumin seeds and black mustard seeds (or nigella and sesame seeds if using).
Step 6
Cut the roll into even pieces and place on a lined baking tray, spacing them slightly apart.
Step 7
Bake for 25–30 minutes, or until golden brown, crisp and cooked through. Serve hot or at room temperature.
Did you make it?
Add a comment
1 comment
-
Wait so what’s the deal with the egg? The recipe calls for one egg. One egg goes into the mince. Then there’s mysteriously another egg for egg wash? So two eggs?
1 comment
Lauren Van Bever
Wait so what’s the deal with the egg? The recipe calls for one egg. One egg goes into the mince. Then there’s mysteriously another egg for egg wash? So two eggs?