My paternal grandmother Barbara Hazelgrove (nee Pike and Caulkett) was famous for her curried sausage rolls. Family and friends bemoaned that she didn’t leave behind a recipe book so i was glad I took some photos of parts of the process of making them, leaving clues as to how they were made.
Recently my uncle William Pike and I were talking and I told him about the photos and with the help of his lady friend Vicki they set to work at recreating her recipe. Their curried sausage rolls came out looking more like what Barb’s would normally look like. She was very tired when she made them and slightly overfilled them.
We know that she handmade a short-crust pastry but there was no recipe. I found one online, by Swe White which I am substituting for this recipe. The photos below were taken by me. In my research towards recreating her recipe I found another recipe by Woolworths for curried sausage rolls. It reminded me that she added tomato sauce and bbq sauce.
Photo clues:
Rolling out the pastry
Adding the slices of butter
Pressing down and softening the butter
Add diced onion and salt and pepper
Add a line of mince to the onion
Finished product. They tasted better than they looked!
Recipe: Grandmama's Famous Curry Sausage Rolls
What's better than a good ol' sausage roll? My grandmother's famous curry sausage rolls made with lots of butter, onion, sausage mince and keens curry powder!
Persons
6
Serving Size
1
Prep Time
10 minutes
Cook Time
40 minutes
Wait Time
2 minutes
Total Time
50 minutes
Ingredients
- : Pastry :
- 175 g plain flour
- tiny pinch salt
- 90 g unsalted butter
- 2 tbsp cold water
- :Pastry Glaze:
- 1 egg
- 1 tbsp milk
- granulated sugar
- Filling:
- 500g sausage mince
- 2 tbs masterfoods tomato sauce
- 2 tbs masterfoods bbq sauce
- 3/4 cup fresh breadcrumbs (generally 2 slices of bread with no crusts)
- 2 1/2 tsp keens curry powder
- 2 onions (one for mince, one for on pastry)
- 1 carrot
- 1 egg
Instructions
- Preheat oven to 200C/180C fan-forced. Line 2 large baking trays with baking paper.
- Shortcrust Pastry: Place the 175g plain flour and pinch of salt into a mixing bowl and add the 90g of butter cut into cubes.
- Rub the flour and butter together with your fingers to make what looks like bread crumbs.
- Using a normal knife stir in the 2 tablespoons water little by little until the dough as come together.
- Wrap the dough in cling film and place in the fridge for at least 30 minutes.
- Roll out and it's ready to use.
- Optional glaze: Mix the egg and milk together and use a pastry brush to brush the mixture over the pastry just before it goes into the oven.
- FILLING: Grate onion and carrot into a large bowl.
- Add sausage mince, tomato sauce, barbecue sauce, breadcrumbs and curry powder and combine all ingredients by using a rubber spatula (or your hands). Ensure it is well mixed. Set aside while you ready your pastry.
- Cut dough in half and make into two long rectangles Add three rectangular slices of butter as per picture onto the pastry. Add diced onion
- Shape 1/2 cup mince mixture into a sausage shape. Place along 1 long side of 1 pastry half. Roll up pastry to enclose filling.
- Using fingertips, pinch pastry to seal. Repeat with remaining mince mixture and pastry.
- Cut into quarters. Place, seam side down, on 1 prepared tray, 5mm apart.
- Whisk your egg and brush the top of the sausage rolls with your egg wash.
- Bake for 35-40 minutes or until golden and cooked through. Serve with tomato sauce.
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