Goan-inspired sausage rolls with 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.
Ingredients
Metric
Imperial
- 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
GOAN SPICE MIX
- 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
FILLING
- 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
Equipment
- Pastry brush
Method
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
- 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
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
- 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
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
- plain flour, for dusting
- 1 320 g ready‑rolled all butter puff pastry sheet
- 50g of Geeta’s Premium Mango Chutney
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
- 1 egg, beaten with a splash of water
- 1 320 g ready‑rolled all butter puff pastry sheet
- 50g of Geeta’s Premium Mango Chutney
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
- 2 tbsp of nigella seeds
- Geeta’s Premium Mango Chutney, extra to serve
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