Curry Puffssausage Rolls Food

ENGLISH SAUSAGE ROLLS

Steps:

• Set oven to 200C or 390°F.
• Mix the sausage with the onion; set aside.
• Separate the puff pastry sheets into three sections (along fold lines).
• Flour your hands, rolling pin, and workspace lightly to avoid sticking.
• One section at a time, roll the pastry thin, and set it lengthwise on floured workspace.
• Place the sausage/onion mixture (about a half-inch wide and a half-inch tall) along the middle of the pastry sheet.
• Brush the top and bottom edges of the pastry sheet with egg; bring them together at the top of the sausage and seal them.
• Brush the entire top of the roll with egg.
• Cut the roll into one-inch sections.
• Cut two small vent slits on top of each section.
• Place sections on ungreased baking sheet and bake until the pastry is golden brown (mine typically take 10 to 15 minutes).

CURRY PUFFS/SAUSAGE ROLLS

Steps:

• Combine the mince, onion, chutney and curry powder in a large bowl and mix well. Add pepper to taste. Divide the mince mixture into four.
• Cut the pastry sheets in half.
• Roll one portion of the mince mixture into a sausage shape the length of the long side of the pastry sheet.
• Place the sausage on the pastry and roll up, sealing the edge with a bit of water. Repeat with the remaining portions of mince mixture and pastry sheets.
• Cut each log into smaller portions, 1.5-2cm thick. To make sausage rolls cut into longer rolls rather than thin slices.
• Place the pieces onto a lined baking tray and bake for about 15 minutes, or until golden brown and 'puffed'.

SEVENTH HEAVEN CURRIED SAUSAGE ROLLS

Steps:

• Mix all 1st ingredients.
• add pepper to taste.
• roll into two rolls and cover with.
• 1 packet flaky pastry or wrap on filo pastry.
• cook at 350 degrees for 1 hour.

CHICKEN CURRY PUFFS

Steps:

• Heat vegetable oil in a saucepan over medium-low heat. Stir in coriander, turmeric, cumin, and curry powder. Cook a few seconds until fragrant. Pour in coconut milk, onions, lemon grass, and red pepper; cook until the vegetables are tender, about 7 minutes. Stir in potato and continue cooking for 12 minutes, adding more coconut milk if the mixture becomes too dry. Stir in the chicken, then season with salt. Cook and stir until chicken and potato has absorbed most of the liquid, then spread mixture on a plate to cool.
• Preheat an oven to 375 degrees F (190 degrees C). Line 2 baking sheets with parchment paper.
• Unfold puff pastry and cut each sheet into 9 squares. Place heaping spoonfuls of the filling in the center of each square. Gather all 4 corners of the pastry and pinch together at the top, forming a small pouch. Place each pastry on the baking sheet, about 1 inch apart.
• Bake in the preheated oven until golden brown, 22 to 27 minutes. Cool on the baking sheet for 10 minutes before removing to cool on a wire rack. Serve warm or at room temperature.

BEEF CURRY PUFFS

Steps:

• Heat the oil in a pan and add the onion and garlic.
• Cook until the onion is soft.
• Add the curry paste and cook, stirring, until fragrant.
• Add the mince and cook until browned and cooked through.
• Remove from the heat and stir in the lemon juice, chutney and vegetables.
• Cool mixture completely before continuing.
• Cut rounds from the pastry with a 10 cm cutter.
• Place a heaped teaspoon of beef mixture onto a round and brush the edges of the pastry with some of the egg.
• Fold pastry over filling and press the edges together with a fork to seal.
• Repeat until all the rounds and beef are used.
• Place puffs onto greased oven trays and brush the tops with some more egg.
• Cook at 190 degree C for about 15 minutes, until the pastry is golden and puffed.
• Serve the curry puffs on a platter with sweet chili dipping sauce.

CRESCENT SAUSAGE ROLLS

Steps:

• Preheat oven to 350 degrees.
• Brown the sausage and garlic, drain well.
• Stir the snipped chives, basil and cheddar cheese into the drained sausage.
• Line a cookie sheet with parchment paper and separate the crescent rolls into 4 rectangles.
• Lightly roll the cresent rolls out, sealing at the perforations.
• Brush each lightly with a portion of the beaten egg, top with sausage mixture and roll up from a long side.
• If necessary, pinch seams to seal, brush with remaining egg, sprinkle with seasame seeds if desired and bake for 15 to 20 minutes.

SAUSAGE ROLLS

Steps:

• If sausage is in links, cut off ends of sausage casing and squeeze out meat, discarding casings.
• In a bowl, mix sausage, onion, and spices. Set mixture aside.
• Preaheat oven to 400°F.
• Working on a lightly floured work surface, unroll 1 sheet of puff pastry, long side nearest you. Divide dough horizontally into two long rectangles.
• Repeat with remaining sheet of puff pastry.
• Brush each rectangle down the middle lengthwise with approximately 2 teaspoons mustard.
• Place approximately 6 Tbsp (or 1/4) sausage mixture down the middle lengthwise of each rectangle.
• Roll dough around sausage, pressing seam to seal.
• Slice each "log" into approximately 6 slices.
• Place each slice seam-side down on a rimmed baking sheet.
• Brush each with beaten egg.
• Bake rolls until pastry is puffed and golden, approximately 20 minutes. Let cool for 5 minutes before serving.

PUFF PASTRY SAUSAGE ROLLS

Steps:

• Grease a large baking sheet.
• In a small bowl combine breadcrumbs and milk; let stand until the milk is absorbed (about 5 minutes).
• Transfer to a processor, and add in sausage meat, onion 1 egg, garlic and oregano; using on/off turns, process until blended.
• Season with salt and pepper.
• Unfold the pastry sheet onto a floured surface.
• Roll out into a 20x10-inch rectangle.
• Cut pastry crosswise into 10x4-inch strips (I use a pizza cutter for this!).
• Brush each strip with beaten egg.
• Spoon 1/3 of the sausage mixture in narrow strip lengthwise down the center of each pastry strip.
• Fold the long sides in covering the filling and overlapping slightly.
• Transfer and arrange the rolls seam-side down on the prepared baking sheet.
• Cover and chill until rolls are set (at least 1 hour).
• Set oven to 425°F.
• Cut each roll crosswise into 8 pieces.
• Separate pieces on the baking sheet.
• Brush with remaining beaten egg.
• Bake until rolls are puffed and golden (about 20-22 minutes).
• Serve warm with heated marinara sauce.
• Delicious!