Goan-inspired sausage rolls with mango chutney
Method
- 1
1. 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
- 2
2. 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
- 3
3. 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
- 4
4. 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
- 5
5. 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
- 6
6. Preheat the oven to 200°C and line a baking sheet with baking paper
- 7
7. Cut each roll into 3 pieces, giving you 6 rolls in total. Place them on the baking sheet, leaving space in between
- 8
8. 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