Making a new recipe during Ramadan is a rite of passage for me and this year was no different.
I’m aware that I haven’t posted a new recipe on here in years. It used to be one of the main focuses of this blog but once I had my daughter and started full time work, it fell into the background especially because I never seemed to have time to take proper staged pictures of the food.
This recipe features pictures from my phone, not staged or done in any kind of nice lighting. I realised that if I keep waiting to take proper pictures, then I will never end up sharing a recipe on here. And with a newborn, this will definitely not happen anytime soon.
So please enjoy the unstyled pictures of these delicious sausage rolls.
Maybe calling them sausage rolls is a lie. I’ve never had a sausage before but it looks the same as a Pakistani seekh kabob? So technically these are kabob rolls but we’ll just call them sausage rolls anyway.
I made these in Ramadan for my family (with a newborn!) and everyone loved them so much I made them twice.
Sausage Rolls
Ingredients
- 1 Lb Ground beef With fat
- 2 Tbsp Cilantro Chopped
- 1 Tsp Salt
- 1/2 Tsp Red chili powder
- 1/2 Tsp Garam masala Powder
- 1 Tbsp Seekh kabob masala
- 1 Tsbp Bread crumbs
- 1 Tsp Cumin powder
- 1/4 Small Onion Chopped finely
- 1 Egg
- 1/2 Tbsp Ginger paste
- 1/2 Tbsp Garlic paste
- 1 Sheet Puff pastry
- 1 Egg
- Sesame seeds (optional)
Instructions
- Mix all spices, 1 egg, onion, and bread crumbs together with the ground beef.
- Thaw puff pastry according to directions on box. Unroll 1 sheet and roll it out with a bit of flour into a rectangle. Cut the sheet into 3 equal rectangles.
- Preheat oven to 400 degrees F.
- Form ground beef into long kabobs or rolls that fit the length of the puff pastry. Using a pastry brush, brush the sides of each thin rectangle with water and pull up the edges to bring them together.
- Crimp the edges with a fork and cut into 2 inch sized pieces with a sharp knife. Arrange on a parchment lined baking sheet.
- Brush tops with a beaten egg and sprinkle sesame seeds on top, if desired. Bake in a preheated oven for 10 to 15 mins or until tops are golden and meat is cooked inside. Enjoy warm.
You definitely don’t want a lean ground beef for these. You want ground beef with some fat to get that juicy, flavourful kabob inside.
As always, feel free to adjust the spices to your liking. Omit the Seekh Kabob mix if you can’t find it. The recipe for the kabobs inside the pastry is actually my seekh kabob recipe so you can also just make the kabobs like that as well. But stuffing them inside the buttery puff pastry is so tasty.
You can also assemble before adding the egg wash and freeze them for a rainy day! Simply add 5 mins to the baking time if baking from frozen, until they’re golden, or let them thaw at room temperature before baking.
These sausage rolls are great for lunches, snacks, or tea parties. I’m convinced anything wrapped in puff pastry tastes good.
So try these sausage rolls out and let me know how you get on!
Thanks for reading,
ikhlas