• 1 small onion, finely diced
  • 2 tsp Gregg's Curry Powder
  • 400g lamb mince
  • ½ cup soft breadcrumbs
  • ¼ cup Wattie's Tomato Sauce 50% Less Sugar, plus extra for serving
  • 2 sheets ready-rolled puff pastry, thawed
  • 1 Tbsp milk
  • Gregg’s Sesame Seeds for sprinkling
  1. Preheat the oven to 200°C (fan assisted). Line a baking tray with baking paper.
  2. Heat a dash of oil in a pan over medium heat and gently sauté the onion until soft. Add the Gregg’s Curry Powder and cook for a further minute. Set aside to cool.
  3. In a bowl, mix together the lamb mince, breadcrumbs, onion mixture and Wattie's Tomato Sauce 50% Less Sugar. Divide the mixture into 4.
  4. Cut the pastry sheets in half. Spoon a quarter of the mixture down the centre of a pastry sheet and brush the edge with a little water to seal. Roll the pastry to enclose the filling. Place on the prepared baking tray, seam side down. Repeat with the remaining pastry and filling.
  5. Brush the pastry tops with milk and sprinkle over Gregg’s Sesame Seeds. Bake for 20–25 minutes until the pastry is golden and the filling is cooked. Transfer to a wire rack* and allow to stand for 5 minutes before cutting each roll into 5 pieces. Serve warm with extra Wattie's Tomato Sauce 50% Less Sugar on the side.

Top Tips

  • *Removing the rolls from the baking tray when cooked will ensure the pastry doesn’t go soggy.

Swap it out

  • Replace lamb with beef, pork or chicken mince.

Made With

Rate and Review

3 Ratings

Reviews (3)

Livvy Lennox's Review | Rating

So good! Just the right about of curry seasoning.

Ken's Rating
Bobbie's Review | Rating

Curry ones are nice but not all my family like curry, so I tried a variation as well. Instead of curry, I swapped out tomato sauce and breadcrumbs with a slice of bread soaked in milk with a teaspoon of dried mixed herbs and a heaped tablespoon of finely chopped fresh mint. (if you have no fresh mint, use mint sauce to soak the bread instead of the milk.) I also added a good grind of pepper and bit of salt.