If you are looking for a bold twist on the classic sausage roll, these easy curried sausage rolls are about to become your new favorite snack. Packed with fragrant spices such as garam masala, cumin and turmeric, they are hearty, warming and incredibly delicious.
The spiced minced meat is wrapped in flaky buttery puff pastry and baked until golden and crisp, creating a delicious fusion of traditional comfort food and vibrant Indian-inspired flavors.
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These homemade curried sausage rolls are surprisingly easy to make at home with just a handful of core ingredients and lots of fragrant spices. They are perfect for serving as an appetizer at parties, as a hearty snack on game day or enjoying straight from the oven as they are impossible to resist.
On a sharing or starter platter, they do well in combination with other bite-sized appetizers such as the classic sausage rolls, anchovy bruschetta, tuna salad pinwheels, prosciutto pepper poppers.
The best part? These sausage rolls are perfect for making ahead. Prepare a large batch, store some in the fridge for later and freeze the rest for whenever you need a quick snack.
Which ingredients to use
- Puff pastry: I use store-bought puff pastry for convenience, but you can make your own if you prefer.
- Minced Pork (ground pork): Pork mince is preferred for the typical classic flavor and texture of sausage rolls. The fat content helps to keep the filling juicy and tender.
- Breadcrumbs: Fine dried breadcrumbs help bind the filling and keep it from becoming too wet
- Egg (for the filling): Adding a whole egg to the meat helps the filling hold together.
- Egg yolk (for the glazing): A beaten egg yolk brushed on top of the puff pastry gives it a golden, glossy finish.
- Garlic and onion: Adds depth of flavor to the filling.
- Tomato sauce: A small amount of tomato sauce (ketchup) or passata adds moisture, tang and a subtle richness to balance the spices.
- Seasoning: Salt and freshly ground pepper to taste.
- Spices: Indian-inspired spices give these curry spiced sausage rolls their bold flavor, such as garam masala (substitute with curry powder if you don’t have), ground cumin, ground cilantro and turmeric. Feel free to adjust or add other spices to taste. And add chili flakes if you like it hot.
Puff pastry tips
Store-bought puff pastry comes in rectangular, square or circular sheets. Rectangles are best for long sausage rolls, squares for mini rolls and circles can be cut into squares or rectangles.
Most pastry is sold frozen and should be thawed in the fridge a few hours before use, though refrigerated sheets can be used straight away. The sheet size and shape will affect the portioning and size of your sausage rolls.
How to make curried sausage rolls
Note: All the exact quantities of the ingredients can be found in the recipe card at the bottom of this post.
- Sauté garlic and onion: Peel and finely chop the onion and mince the garlic cloves. Heat olive oil in a frying pan over medium heat and sauté the garlic and onion for 4 to 5 minutes until soft and translucent. Set aside to cool.
- Preheat the oven: Preheat the oven to 200°C (400°F).
- Prepare the baking tray: Line a baking tray with parchment paper and set aside.
- Prepare the filling: In a large mixing bowl, combine the pork mince, sautéed garlic and onion, egg, breadcrumbs, salt, pepper and spices (turmeric, cumin, cilantro and garam masala (or curry powder). Use your hands or a spatula to mix until combined. Don’t overwork the filling too much, just a gentle mix is enough.
- Wrap the sausage rolls: Roll out the thawed puff pastry and cut it into rectangles or squares. Shape the meat mixture into sausage-like rolls and place each one in the centre of the pastry. Fold the pastry over the filling, gently pressing the edges to seal. Be sure the pastry is large enough to fully enclose the meat. You’ll need a size of about 10-13 cm or 4-5 inches for the best sausage rolls.
- Cut into smaller portions: Slice the rolled puff pastry into portions before baking. I make mini sausage rolls and portion them in about 4–5 cm / 1.5–2 inches in width. If the pastry feels too soft or sticky, refrigerate for 10 minutes, which firms up the pastry and makes cutting it easier.
- Score and glaze: Arrange the rolls seam down on the baking tray and lightly score the tops with a sharp knife. Beat an egg yolk in a small mixing bowl and brush the top of each roll. The glazing is optional, but it will give the sausage rolls that nice golden, glossy look.
- Bake: Place the baking tray in the middle of the oven and bake for approximately 30 minutes until cooked through and golden. The exact baking time will depend on your oven and set temperature. So it can be ready earlier or may need a few minutes longer.
Useful tips
- Breadcrumbs: Breadcrumbs are important to help bind the filling and make it lighter and juicier, so don’t skip them. Use fine dried breadcrumbs or white bread soaked briefly in milk, adding a little at a time, until the mixture holds together without becoming too dry.
- Puff pastry: Always keep the pastry cold in the fridge and only take it out just before handling to preserve its flakiness. If using frozen pastry, thaw it in the fridge until ready to use.
- Garlic and onion: Don’t add raw garlic or onion directly in the filling as they won’t fully cook inside the sausage rolls. Sautéing them first not only softens their texture, it also brings out their sweetness, enhancing the overall flavor.
- Baking time and temperature: Every oven bakes a little differently. While 200 °C (400 °F) is standard for my oven, your rolls might need a few extra or less minutes depending on your oven. Keep an eye on them as the pastry should be golden and puffed and the filling cooked through.
- Score the tops: Make small shallow cuts in the pastry before baking to allow steam to escape and to prevent the rolls from bursting open during baking.
How to store
These sausage rolls are perfect for preparing in advance. They keep well in an airtight container in the fridge for up to three days. You can eat them later either cold, at room temperature or warm.
To reheat, place in the oven for a few minutes at 180–200 °C (350–400 °F) or in the airfryer to bring back the crispiness of the pastry.
They also freeze exceptionally well after baking. Let them cool to room temperature, store in an airtight container and freeze for up to 3 months. Reheat from frozen in the oven or airfryer to restore their crispiness. Avoid using the microwave, as it softens the pastry and makes it soggy.
More appetizer recipes to try
Serve these easy sausage rolls with a range of other festive appetizers and party dip recipes:
- Classic puff pastry sausage rolls
- Ham and cheese pinwheels
- Bruschetta with Peppadew (piquanté) peppers
- Classic deviled eggs
- Grilled calamari with lemon
Easy Curried Sausage Rolls
Ingredients
- 1 medium onion finely chopped
- 2 cloves garlic minced
- ½ tablespoon olive oil
- 1 pound (500 grams) pork mince
- 1 egg whole egg, for the mince
- 1 tablespoon tomato sauce or passata
- 3 tablespoons fine dry breadcrumbs
- 1 teaspoon salt
- ½ teaspoon black pepper freshly ground
- 1 teaspoon garam masala
- ½ teaspoon ground turmeric
- 1 teaspoon ground cumin
- 1 teaspoon ground cilantro
- 11 ounces (320 grams) puff pastry thawed
- 1 egg yolk for glazing
Instructions
- Preheat the oven: Preheat the oven to 400℉ or 200℃. Line a baking tray with baking paper.
- Sauté the garlic and onion: Heat the olive oil in a frying pan over medium heat and sauté the garlic and onion for 4-5 minutes until translucent and fragrant.
- Make the filling: Combine the pork mince, fried garlic and onion, breadcrumbs, egg, tomato sauce, salt, pepper, turmeric, garam masala, cumin and cilantro in a mixing bowl. Use your hands to mix well.
- Shape the rolls: Divide the prepared minced meat into portions and roll each into a sausage shape with your hands. Place each ‘sausage’ in the center of a puff pastry rectangle or square.
- Wrap: Fold the pastry over the filling and press to seal. You should fold the pastry so it fully encloses the filling, but not too tightly.
- Slice: Using a sharp knife, cut the rolls into even pieces, about 4–5 cm (1.5–2 inches) wide. Arrange them on the parchment lined baking tray with the seam side down to keep them sealed while baking.
- Glaze and score: Use a sharp knife to make a few small, shallow cuts in the top of each roll, then brush the top of the rolls with beaten egg yolk.
- Bake: Place in the middle of the preheated oven and bake for approximately 30 minutes or until the pastry is golden brown and cooked through.
- Serve: Serve either warm or at room temperature.
Notes
- Mince meat: Either use 100% pork meat or a 50/50 mix of pork and beef. Beef mince or ground beef on its own isn’t juicy enough for making typical sausage rolls.
- Puff pastry: Puff pastry comes in different shapes; sheets, rounds or squares. When cutting the puff pastry, make sure 1 of the sides isn’t wider than 10-13 cm or 4-5 inches.
- Puff pastry: Keep the puff pastry in the fridge until ready to handle. This will preserve the flakiness while baking.
- Slice the rolls: If the puff pastry is too soft after rolling, place the rolls in the fridge for 5–10 minutes. This will make them easier to slice without squishing and distorting their shape.
- Storage: After baking, allow the sausage rolls cool to room temperature, place in a sealed container and store in the fridge for up to 3 days or freeze for up to 3 months.
Did you make this recipe? I’d love to hear how it turned out! Leave a comment with rating below and share a picture with the hashtag #thetastychilli and tag me on Instagram, Facebook or Twitter.
