Prep : 20 minutes Cook: 20–25 minutes DIFF : A Little More Effort
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These are sausage rolls but not as you know them – made with lamb mince and curry powder. We love to serve them warm with tomato sauce.
What do I need ?
Original recipe yields 20 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
1 small onion, finely diced
2 tsp Gregg's Curry Powder
400 g 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
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How do I make it ?
Preheat the oven to 200°C (fan assisted). Line a baking tray with baking paper.
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.
In a bowl, mix together the lamb mince, breadcrumbs, onion mixture and Wattie's Tomato Sauce 50% Less Sugar. Divide the mixture into 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.
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.
Kraft Kitchen Tips!
*Removing the rolls from the baking tray when cooked will ensure the pastry doesn’t go soggy.