• 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
  • 2 sheets ready rolled puff pastry, thawed
  • 1 Tbsp milk
  • Gregg’s Sesame Seeds for sprinkling
  1. Preheat oven to 200°C (fan bake). Heat a dash of oil in a pan and gently sauté the onion until soft. Add Gregg’s Curry Powder and cook a further minute. Set aside to cool.
  2. In a bowl mix together lamb mince, breadcrumbs, onion mixture and Wattie's Tomato Sauce 50% Less Sugar. Divide mixture into 4.
  3. Cut pastry sheets in half. Spoon ¼ of the mixture down the centre of the pastry sheet. Roll the pastry to enclose the filling. Place on a baking tray lined with baking paper, seam side down. Repeat with remaining pastry and filling.
  4. Brush pastry tops with milk and sprinkle over Gregg’s Sesame Seeds. Bake for 20-25 minutes until pastry is golden and filling cooked. Transfer to a cooling rack* for 5 minutes before cutting each roll into 5 pieces. Serve warm with Wattie's Tomato Sauce 50% Less Sugar.

Handy Tips

* Fat will have come out of the lamb mince during cooking. Removing them from the baking tray when cooked will ensure the pastry doesn’t go soggy.

Made With

Rate and Review

1 Rating

Reviews (1)

Livvy Lennox's Review | Rating

So good! Just the right about of curry seasoning.