Vegetable Samosa Sausage Rolls
Samosa is one of the most popular Indian savoury snacks. In UK, it is available from most supermarkets and fast food outlets and has become part of the local cuisine. Although easy, samosas are rather fiddly and time consuming to make. This version uses ready made Short Curst Pastry or Puff Pastry with a samosa filling. I mostly use the ready-made pastry these days. See Notes for sausage Roll samosa story.
Edited November 2019
250 gm. shortcrust or puff pastry. I mostly use ready made pastry.
125 gm. potatoes, boiled, peeled and finely diced
125 gm. frozen peas
1 onion, peeled and finely chopped
1/2 inch piece ginger, peeled and finely grated or chopped
1 green chilli, finely chopped (optional, but nice)
1 tbsp. cooking oil
1/2 tsp. cumin seeds
A pinch of asafoetida powder
1 tsp. coriander powder
1/2 tsp. dry mango powder or amchoor. You can use juice of half a lemon, if you don't have amchoor.
1/2 tsp. Garam Masala
1/4 tsp. chilli powder
Salt to taste
A handful of coriander leaves, finely chopped
Boil, peel and break up potatoes into small pieces. I boil potatoes with their skin on, the Indian way. This stops them from disintegrating, if slightly over cooked.
Heat oil in a wok or karahi.
Add cumin seeds and asafoetida. As soon as the seeds begin to crackle, add ginger and onion.
Fry until onions are lightly brown.
Add potatoes, spices and salt. Stir for a few minutes until heated through.
Taste and adjust seasoning.
Add and mix coriander leaves, if using.
Turn heat off and allow to cool completely.
Making samosa rolls
Heat oven to 400 F or 200 C (follow instructions on the pastry packet).
Place pastry on a lightly floured board and roll out into a thin oblong. If the oblong is too big for your baking tray, divide it into two oblongs. You can also use ready rolled puff pastry, just roll it out a little thinner.
Place samosa filling in the centre of the pastry, along its entire length, like sausage.
fold one side of the pastry over. Brush the entire edge of the folded pastry with a little beaten egg or milk.
Fold the other edge over, covering the filling, like a long sausage roll.
Seal edges by pressing gently.
Decorate with small pieces cut from the pastry, to any design you like. here, I have put a chilli shape one the one that is HOT, so I know how to identify them. One was hot, the other not so hot.
Cut into sausage roll size pieces (approximately 2 inches). You can bake the long roll whole and slice into pieces after baking, as shown in last picture.
Place on a baking tray, sealed edge down. Brush with a little milk.
Bake in the centre of a hot oven for 15 minutes. Oven times vary, so keep an eye on the
Also see Chat Selection.
Sausage roll samosa story; When Kavita 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 fair. Indian food was not that commonly liked in those days and people turned their nose up at ginger, garlic and onions in the food. I decided to make sausage rolls from spiced up sausage meat mixed with chopped onion, ginger, garlic, coriander leaves. I was working long hours and did not have much time for making proper samosa pastry etc. This was an easy option. 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 sausage rolls with all sort of fillings, including vegetarian and sweet.