Goan-Inspired Sausage Rolls With Mango Chutney Recipe
60 minutes plus at least 40 minutes chilling time and 5 minutes cooling time
Ingredients
- 2 320 g ready‑rolled all butter puff pastry sheets
- 100g of Geeta’s Premium Mango Chutney, plus extra to serve
- 1 egg, beaten with a splash of water
- 2 tbsp of nigella seeds
- plain flour, for dusting
- 1/2 tsp black mustard seeds
- 4 green cardamom pods, cracked and seeds removed
- 1 tsp Kashmiri chilli flakes
- 1 1/2 tsp ground cumin
- 1 1/2 tsp ground coriander
- 1/2 tsp ground turmeric
- 1/4 tsp ground cinnamon
- 1 pinch of ground cloves
- 500g of pork sausage meat
- 1 small red onion, very finely chopped
- 75g of pickled onion, finely chopped, plus 1 tbsp pickled onion juice from the jar
- 4 garlic cloves, finely grated
- 15g of ginger, finely grated
- 1 green chilli, finely chopped
- 1 tbsp of Geeta’s Premium Mango Chutney
Method · 1 h
- For the Goan spice mix, preheat a dry frying pan over a medium heat. Once hot, toast the whole spices and chilli flakes in the pan until fragrant, adding the ground spices at the end to toast briefly. Remove and set aside to cool
- Place all the filling ingredients in a large bowl with the cooled spice mix and a pinch of salt and pepper. Using your hands, mix everything together until well distributed but without overworking the mixture. At this point you can fry off a small amount to test the seasoning
- Divide the filling in half and shape into 2 long sausage-shaped logs. Roll the logs up tightly in cling film to create even rolls. Chill for 10 minutes
- Lightly dust a work surface with flour and unroll 1 puff pastry sheet. Spread half the mango chutney slightly off-centre down the length of the sheet
- Unwrap 1 sausage log and place on top of the chutney. Roll the pastry over the filling, pushing out any air, and seal using a little of the beaten egg. Trim the excess pastry and seal along the edge with a fork. Repeat with the other sheet and remaining filling. Chill in the fridge for at least 30 minutes (or ideally 1 hour) until firm
- Preheat the oven to 200°C and line a baking sheet with baking paper
- Cut each roll into 3 pieces, giving you 6 rolls in total. Place them on the baking sheet, leaving space in between
- Brush the remaining egg wash over the pastry and sprinkle with the nigella seeds. Bake for 30-35 minutes until the pastry is golden, crisp and cooked through. Remove from the oven and transfer to a wire rack to cool for 5 minutes before for serving. Serve with extra mango chutney
Geeta’s Premium Mango Chutney has been made in India for over 30 years and continues to be an example of exceptional quality. Try adding it into a sausage roll mixture. The sweetness from the mango chutney is balanced with pickled onions for an acidic tang and a toasted spice mix including mustard seeds, Kashmiri chilli and cloves offers a fragrant and deep, rich flavour.
Imperial
GOAN SPICE MIX
FILLING
Pastry brush
1 320 g ready‑rolled all butter puff pastry sheet
