Meat or Chicken Samosa Sausage Rolls
Meat or Murgi Samosa Sausage Rolls
Samosa is one of the most popular Indian savoury snack. Most English supermarkets and fast food outlets also stock it now. Although easy, it is rather fiddly to make. This version uses ready made puff pastry dough that is used to make sausage rolls. The filling is a Samosa filling, instead of the usual sausage meat. I mostly use the ready-made, frozen pastry, but you can make your own. You can try Short Crust Pastry too.
The Sausage roll Samosa story; When Kavey and her younger sister Neeta were in Junior and Infant schools, we, the 'Friends of the School', decided to have a food stall at their summer fete. Indian food was not that popular amongst non-Indians in those days, people turned their noses up at the smell of ginger, garlic and onions in food. In spite of that, I decided to take a chance and make sausage rolls from spiced up sausage meat, mixing it with chopped onion, ginger, garlic and coriander leaves, along with a few spices. Also, I was working long hours and did not have much time for making proper Samosas, using the traditional method. This was an easy option. When we displayed the samosas on our stall, initially people looked at my 'Indian Sausage Rolls' suspiciously. After first couple of people took a tentative bite or two, the word spread that they were really nice!!! They were all sold out very quickly after that. From then on, I started making them with all sort of fillings, including vegetarian and sweet.
250 gm. mince meat of any type (lamb, beef, chicken)
1 tbs. cooking oil
1 onion, peeled and finely chopped
1/2 inch piece ginger, peeled and finely grated or chopped
1 green chilli, finely chopped
2 cloves garlic, peeled and grated or crushed
1 tsp. coriander powder
1/2 tsp. dry mango powder (amchoor) or 2 tsp. lemon juice
1/2 tsp. Garam Masala
1/4 tsp. chilli powder
Salt to taste
125 gm. frozen peas
A handful of coriander leaves, finely chopped
Making the stuffing:
Heat oil in a pan.
Add onion, ginger, garlic and green chillies and fry until onions are golden brown.
Add meat and stir fry until meat is nicely browned.
Add spices and stir fry for a few more minutes.
Add peas and mix.
Turn heat to low-medium and cook covered until meat is tender and all the water is absorbed.. Wet/moist meat will ruin the pastry.
Adjust spices and salt, if necessary.
Turn the heat off and allow to cool completely.
Add coriander leaves and mix well
Making Samosa Rolls
Heat oven to 200 C or 400 F or Gas mark 6 (follow instructions on the packet of pastry).
Place pastry on a lightly floured board and roll out into a thin oblong.
Place Samosa filling in the centre of the pastry, along its entire length, like a long sausage.
Brush the edges of the pastry with a little milk and roll one edge over the other in the centre, covering the filling. It will now look like a long sausage
Seal edges firmly by pressing gently.
Cut into sausage roll size pieces (approximately 2 inches), using a sharp knife. Brush with a little milk
Place on a baking tray, sealed edge facing down.
Bake in the centre of a hot oven for 15 minutes. Oven times vary, so keep an eye on the rolls.
Also see Chat Selection.