Korma sausage rolls
Makes: 16
Prep time: 40 minsTotal time: 
Recipe photograph by Maja Smend
Korma sausage rolls
Chicken curry meets sausage rolls with the addition of a shortcut spice paste and fresh herbs. Serve with a coconut yogurt, lime juice and coriander dip
Makes: 16
Prep time: 40 minsTotal time: 
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Nadine Brown
When Nadine isn't busy developing delicious recipes and using her experience as a health food editor to create healthy treats, she's munching and reviewing her way around her beloved home town of Tottenham. Find out what she's cooking and eating on Instagram @n0sh.17
See more of Nadine Brown’s recipes
Nadine Brown
When Nadine isn't busy developing delicious recipes and using her experience as a health food editor to create healthy treats, she's munching and reviewing her way around her beloved home town of Tottenham. Find out what she's cooking and eating on Instagram @n0sh.17
See more of Nadine Brown’s recipes
Ingredients
- 340g pack of chicken sausages (we used Heck Simply Chicken Chipolatas)
- 40g korma spice paste
- 10g finely chopped coriander
- salt and pepper, to taste
- 320g sheet all-butter puff pastry
- 2 tbsp olive oil
- 1 tsp nigella seeds
To serve (optional)
- coconut yoghurt
- lime juice
- coriander
Step by step
- Remove the casings from the sausages (we used Heck Simply Chicken Chipolatas). Transfer the sausage meat to a bowl with the korma spice paste, chopped coriander, salt and pepper. Use your hands to squish and mix together, then set aside.
- Roll out the pastry, still on its baking paper, to a thinner 35cm x 25cm rectangle. Trim the edges, then cut in half lengthways to form two long strips. Shape half the filling into a long log, then place it in the middle of a pastry strip, leaving a 3cm border. Repeat with the remaining filling and pastry. Brush the pastry borders with oil, then fold the pastry over the filling, pressing the edges with a fork to seal. Cut each log into 8 rolls, then space apart on a lined baking tray. Chill for at least 20 minutes, whilst the oven preheats to 200°C, fan 180°C, gas 6.
- Brush the sausage rolls with the remaining oil and sprinkle with nigella seeds. Bake for 25-30 minutes until the pastry is deep golden. Transfer to a wire rack to cool. Serve with a dip made from coconut yoghurt, lime juice and coriander, made to taste.
