Best 10 Curry Puffssausage Rolls Recipes

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Are you craving a delightful and savory snack that blends the richness of curry with the flaky goodness of puff pastry? Look no further than curry puff sausage rolls! These delectable treats combine the aromatic spices of curry with the succulent flavors of sausage, all wrapped in a golden brown, buttery pastry. Whether you're hosting a party or simply satisfying your cravings, this step-by-step guide will take you through the process of creating the perfect curry puff sausage rolls. So, gather your ingredients, preheat your oven, and let's embark on a culinary journey to create these irresistible bites of heaven.

Here are our top 10 tried and tested recipes!

CURRY PUFFS/SAUSAGE ROLLS



Curry Puffs/Sausage Rolls image

These are really easy and perfect for parties or any occaision where finger food is necessary. They can be eaten hot or cold, store well so they can be made a day or two in advance if need be and the curry taste is quite mild and suitable for kids! I'd say they could be frozen before baking so if you're in a hurry all you have to do is defrost and they're ready to bake. Did I mention they're really yummy! They usually don't last more than a day in my house!

Provided by Hayley_11

Categories     Meat

Time 20m

Yield 36 curry puffs

Number Of Ingredients 6

2 sheets frozen puff pastry, thawed
500 g ground sausage
1 onion, very finely chopped
1 tablespoon fruit chutney
1/2 teaspoon curry powder (or to taste)
pepper, to taste

Steps:

  • Combine the mince, onion, chutney and curry powder in a large bowl and mix well. Add pepper to taste. Divide the mince mixture into four.
  • Cut the pastry sheets in half.
  • Roll one portion of the mince mixture into a sausage shape the length of the long side of the pastry sheet.
  • Place the sausage on the pastry and roll up, sealing the edge with a bit of water. Repeat with the remaining portions of mince mixture and pastry sheets.
  • Cut each log into smaller portions, 1.5-2cm thick. To make sausage rolls cut into longer rolls rather than thin slices.
  • Place the pieces onto a lined baking tray and bake for about 15 minutes, or until golden brown and 'puffed'.

CURRY PUFFS



Curry Puffs image

Provided by Kelsey Nixon

Time 1h

Yield 18 curry puffs

Number Of Ingredients 12

1 medium potato (about 1/2 pound), peeled and cut into 1/2-inch cubes
1/2 large yellow onion, roughly chopped (about 3/4 cup)
1 garlic clove, minced
2 teaspoons peeled, minced fresh ginger
1/2 serrano chile, minced
1/2 cup frozen petite peas, thawed
Kosher salt and freshly cracked black pepper
1 large egg
Flour, for dusting
One 17.3-ounce box frozen puff pastry, thawed
2 tablespoons vegetable oil
2 tablespoons curry powder

Steps:

  • Preheat the oven to 400 degrees F. Line 2 baking sheets with parchment paper.
  • In a large saute pan set over medium-high heat, heat the oil. Add the curry powder and toast until fragrant, about 1 minute. Add the potato and onion and stir to coat with the curry oil. Cover and cook until the vegetables start to soften, 8 to 10 minutes. Add the garlic, ginger and chile and cook for 1 more minute. Stir in the peas and season with salt and pepper.
  • In a small bowl, whisk the egg with 2 teaspoons water to make an egg wash.
  • On a floured work surface, gently roll out the puff pastry sheets, removing any fold marks but keeping the same general size and shape of the sheets. Using a medium (3-inch) circular biscuit cutter or cookie cutter, cut out 9 large rounds per sheet, 18 all together between the 2 sheets of pastry.
  • On the bottom half of each of the rounds, spoon a heaping tablespoon of the curry mixture. Brush the edges of each round with some egg wash. Fold the pastry over the filling, seal the edges with your fingers and then crimp them with the tines of a fork. Repeat with remaining pastry and filling. Brush each one with some of the remaining egg wash and transfer the puffs to the prepared baking sheets.
  • Bake the curry puffs until they have puffed and are golden brown, about 20 minutes. Cool slightly before serving. Best if served shortly after being made.

SWEET AND SOUR CURRY SPRING ROLLS



Sweet and Sour Curry Spring Rolls image

Provided by Food Network

Categories     appetizer

Time 2h

Number Of Ingredients 22

1 pound shrimp
1 pound minced turkey or minced pork
8 scallions
1 red pepper
4 ounces Chinese mushrooms, soaked in water 20 minutes
1 small piece ginger
8-ounce can water chestnuts
1/2 Chinese medium sized cabbage
1 tablespoon dry sherry
3/4 tablespoon white vinegar
1 tablespoons soy sauce
1 teaspoon sugar
1/2 teaspoon salt
1 1/2 teaspoons curry powder, or to taste
2 teaspoons molasses
1/2 teaspoon chili powder, or Chinese chili paste (optional)
1 tablespoon oil
Oil, for deep frying
100 spring roll wrappers
2 tablespoons cornflour
1 bowl of water, half full
1 damp clean hand or kitchen towel

Steps:

  • Shell and de-vein shrimp, and put into food processor. Add minced meat, finely chopped scallions, finely chopped red pepper, finely chopped mushrooms, grated ginger, chopped water chestnuts, shredded cabbage, sherry, vinegar, soy sauce, sugar, salt, curry powder, molasses, chili powder and process slowly only until shrimp is coarsely chopped in the food processor and watching closely not to over process shrimp. In a wok, or heated saute pan, add tablespoon of oil and saute mixture until 3/4 cooked, on high heat about 3 to 4 minutes, tossing mixture around in pan constantly.
  • Prepare work area. Clean a surface and place bowl of water with cornflour mixed in, damp towel, spring roll wrappers, and partially cooked turkey mixture in work area. Start wrapping spring rolls by placing one wrapper at a time down on flat surface in at a diamond angle to you. Fill about 2 tablespoons of mixture starting a little above the bottom point of the wrapper. Dip fingers in the water bowl and moisten the top and sides of the wrapper. Start at the bottom tip and fold wrapper over turkey mix, rolling the mix into the wrapper half way. Then fold sides inward and continue rolling, sealing with more water if necessary on top. Continue to fold one at a time, keeping the finished ones moist under the moist clean towel (the towel should not be dripping wet, just moist to the touch).
  • Time to Fry! In a deep frying pot, fill halfway with corn or vegetable oil. Heat until when wood chopsticks are placed in to touch the bottom, there are fast streams of bubbles streaming to the top (yes, that's the way my mother taught me!). Very important: before placing spring rolls in oil, make sure they are dry on the outside (if your towel was too damp, you must dry off the rolls in paper towel first, otherwise the oil will pop). Place spring rolls in a few at a time making sure to keep them separated while frying. If the oil is too hot, the outside will cook too quickly, leaving the inside undercooked -- adjust the temperature so that each spring roll takes about 5 to 7 minutes each to cook through and are golden brown. Drain and serve immediately.
  • Excellent when served with your favorite dipping sauce. Try a sweeter sauce with spring rolls such as a plum or duck sauce.

PUFF PASTRY SAUSAGE ROLLS



Puff Pastry Sausage Rolls image

I make these as weekend snacks and for parties, I strongly suggest to double the recipe if you are making these for a party. To save some time prepare the sausage mixture up to 24 hours in advance. These are simply delicious, and not hard to make!

Provided by Kittencalrecipezazz

Categories     Lunch/Snacks

Time 1h50m

Yield 24 rolls

Number Of Ingredients 10

1/4 cup fresh breadcrumb
2 tablespoons milk
1/2 lb Italian sausage, casings removed
1/2 onion, finely chopped
1 egg
1 -2 teaspoon fresh minced garlic
1 teaspoon dried oregano
1 sheet frozen puff pastry, thawed
1 egg, lightly beaten (to brush on pastry)
marinara sauce, heated

Steps:

  • Grease a large baking sheet.
  • In a small bowl combine breadcrumbs and milk; let stand until the milk is absorbed (about 5 minutes).
  • Transfer to a processor, and add in sausage meat, onion 1 egg, garlic and oregano; using on/off turns, process until blended.
  • Season with salt and pepper.
  • Unfold the pastry sheet onto a floured surface.
  • Roll out into a 20x10-inch rectangle.
  • Cut pastry crosswise into 10x4-inch strips (I use a pizza cutter for this!).
  • Brush each strip with beaten egg.
  • Spoon 1/3 of the sausage mixture in narrow strip lengthwise down the center of each pastry strip.
  • Fold the long sides in covering the filling and overlapping slightly.
  • Transfer and arrange the rolls seam-side down on the prepared baking sheet.
  • Cover and chill until rolls are set (at least 1 hour).
  • Set oven to 425°F.
  • Cut each roll crosswise into 8 pieces.
  • Separate pieces on the baking sheet.
  • Brush with remaining beaten egg.
  • Bake until rolls are puffed and golden (about 20-22 minutes).
  • Serve warm with heated marinara sauce.
  • Delicious!

Nutrition Facts : Calories 101.3, Fat 7, SaturatedFat 2.1, Cholesterol 21.1, Sodium 154.6, Carbohydrate 6.2, Fiber 0.3, Sugar 0.3, Protein 3.3

CURRY PUFFS



Curry Puffs image

Stuffed with intriguing spice-laden fillings, curry puffs are a very popular snack in Malaysia, Singapore, and Thailand. In food-crazy Singapore, there are even plastic curry puff molds available for cooks to make perfect-looking puffs. The filling varies, but the most popular ones feature potato or sardines, both of which are lifted from their humble origins with a heavy dose of fragrant spices and/or chile heat. The dough depends on the cook, who may prepare French-style puff pastry with margarine and bake the results, stick with simple flaky pastry (page 113) to produce old-fashioned crisp fried puffs, or employ Chinese flaky pastry to yield puffs whose shape resembles magnificent clam shells. For a spectacular treat, I prepare curry puffs with Chinese flaky pastry. These deep-fried wonders are out of this world. For old-fashioned puffs, substitute either of the curry puff fillings for the one in the Vietnamese Shrimp, Pork and Jicama Turnover recipe (page 118). See the Lazy Day Tip below for making puffs with commercial puff pastry. Anyone who has made empanadas (page 111) will be a whiz at filling these.

Yield makes 12 pastries

Number Of Ingredients 3

1 pound Chinese Flaky Pastry (page 120)
3/4 cup Potato and Lamb Curry Puff Filling (page 127) or Spicy Sardine Puff Filling (page 129)
Canola or peanut oil, for deep-frying

Steps:

  • If the dough was refrigerated for longer than 1 hour, let it sit at room temperature until it is malleable. Working on an unfloured or very lightly floured surface, use a rolling pin to gently roll the dough into an 11-inch square. This is easier to do if you work the rolling pin from the midline toward the top or bottom edge, and then roll back to the midline. Use both hands to lift up the edge closest to you and roll it all the way up to the top to form a cylinder. Roll the cylinder to even it out and lengthen it to about 12 inches long and 1 3/4 inches in diameter. Cut the dough cylinder crosswise into 12 pieces, then use the palm and heel of your hand to flatten each dough piece into a 1/4-inch-thick disk.
  • Work with half of the dough pieces at a time and keep the others covered with plastic wrap or a kitchen towel. Use a skinny Asian rolling pin (dowel) to roll each dough piece into a circle, a good 3 1/2 inches in diameter. Aim for a wrapper with a 1-inch-wide belly; the edge should be thinner than the middle. (For guidance, see "Forming Wrappers from Basic Dumpling Dough," step 5, page 24.)
  • Line a baking sheet with parchment paper. To assemble a puff, hold a wrapper in a slightly cupped hand. Use a spoon to put about 1 tablespoon of filling in the middle, spreading out the filling a bit to make shaping the puff easier and keeping about 1/2 to 3/4 inch of wrapper clear on all sides. As you work, your hand should naturally close a bit more to keep the puff in shape. Moisten the top rim of the wrapper with water and bring up the wrapper side closest to you and firmly press to create a half-moon (see page 26 for guidance); the center coil of dough (the belly) should naturally push out a bit like the hinge of a clam shell. Remember to seal each puff well. For extra security, use your thumb and index fingers to form a rope edge (see page 51) or press with the tines of a fork. Place the finished puff on the prepared baking sheet. Repeat with the other wrappers before making and filling the wrappers from the remaining dough.
  • Before frying the puffs, put a paper towel-lined platter next to the stove. Pour oil to a depth of 1 1/2 inches into a wok, deep saucepan, or Dutch oven and heat over medium-high heat to about 300°F on a deep-fry thermometer. Frying at an initial low temperature ensures delicate, flaky results; subsequently increasing the heat prevents the puffs from becoming greasy. (If you don't have a deep-fry thermometer, stick a dry bamboo chopstick into the oil; if it takes about 4 seconds for bubbles to rise to the surface and encircle the chopstick, the oil is ready.) Working in batches of 4 to 6 to prevent crowding, gently slide the puffs into the hot oil and immediately decrease the heat to low to steady the temperature, which will quickly rise. The puffs will bubble slowly at first. Let them fry, occasionally turning gently, moderating the heat as needed to keep the oil temperature around 300°F, for about 3 minutes, or until the puffs are light golden. Raise the heat to medium-high and fry for 5 to 6 minutes, until the puffs are golden brown and flaky. Let the temperature hover around 340°F. (If you don't have a thermometer, do the chopstick test a couple of times as the dumplings cook; bubbles that rise after about 1 second signal 340°F.) Use a skimmer to scoop up and transfer the puffs to the platter to drain and cool. Adjust the heat before frying more.
  • Allow the puffs to cool for about 5 minutes if you are serving them hot. Or present them to your guests warm or at room temperature. Refrigerate left over puffs for several days and reheat them in the oven at 350°F for about 15 minutes, or until gently sizzling and heated through.
  • Have no shame. Many busy modern Asian cooks turn to ready-made puff pastry for rich treats like curry puffs (page 125) and samosas (page 115). Purchase a package (usually about 1 pound) of puff pastry, the all-butter variety, if you can; puff pastry is usually sold as frozen square sheets, rolled to a thickness of 1/4 inch. Thaw it in the refrigerator.
  • Line a baking sheet with parchment paper. Preheat the oven according to the package directions (usually 375° to 400°F).
  • Work with 1 sheet of pastry at a time. Roll a pastry sheet out to about 10 inches square, if it's smaller than that, and then cut it into four 5-inch squares. Put about 1 1/2 tablespoons of curry puff or samosa filling atop each square, moisten 2 adjoining edges with water, fold the other side over to form a triangle, and press closed. Use the tines of a fork to press on the edges to seal well, then place on a prepared baking sheet. Repeat with the remaining pastry and filling. Brush with beaten egg, then bake for about 15 minutes, until golden brown.

CURRY BEEF PUFFS RECIPE BY TASTY



Curry Beef Puffs Recipe by Tasty image

Here's what you need: olive oil, large yellow onion, garlic, lean ground beef, McCormick® Curry Powder, Mccormick® ground cumin, sugar, McCormick® black pepper, kosher salt, beef broth, cornstarch, frozen puff pastry, large egg, water, fresh cilantro

Provided by Tracy Raetz

Categories     Lunch

Yield 12 puffs

Number Of Ingredients 15

3 tablespoons olive oil
1 large yellow onion, finely diced
2 large cloves garlic, minced
1 lb lean ground beef
2 tablespoons McCormick® Curry Powder
½ teaspoon Mccormick® ground cumin
¼ teaspoon sugar
¼ teaspoon McCormick® black pepper
1 teaspoon kosher salt, plus more to taste
⅔ cup beef broth
1 tablespoon cornstarch
2 sheets frozen puff pastry
1 large egg
1 tablespoon water
12 sprigs fresh cilantro

Steps:

  • Heat the olive oil in a large skillet over medium-high heat. Add the onion and garlic, and cook for 3-4 minutes, until the onion is translucent and starting to caramelize.
  • Add the ground beef and cook, breaking up with a spatula, until the beef is cooked through and browned, about 4-6 minutes. Drain off any excess grease.
  • Add the McCormick® Curry Powder, cumin, sugar, pepper, and salt. Stir until well combined, about 2 minutes more.
  • Pour the beef broth into a liquid measuring cup and stir in the cornstarch until dissolved, then pour into the skillet with the beef. Stir to combine, then bring to a simmer. Cook until the liquid has thickened and no longer pools, 3-5 minutes. Transfer the beef mixture to a bowl and let cool completely.
  • While the meat is cooling, remove the puff pastry from the freezer and let sit at room temperature for 25-35 minutes, until thawed but still firm. Unfold the puff pastry sheets and cut each into 6 roughly 5-inch squares.
  • Line 2 baking sheets with parchment paper.
  • Spoon 2½-3 tablespoons of the beef filling onto the center of each pastry square. Fold diagonally to form triangles, pressing the edges together and being careful to keep the filling from touching the edges of the pastry. Crimp the edges with a fork to seal. Transfer to the prepared baking sheets.
  • Chill the curry puffs on the baking sheets in the refrigerator for 20 minutes to firm up the pastry.
  • Arrange a rack in the center of the oven. Preheat the oven to 400°F (200°C).
  • In a small bowl, whisk together the egg and water.
  • Remove one tray of puffs from the refrigerator and use a pastry brush to brush the egg wash over the puffs. Bake for 18-20 minutes, until puffed and golden brown. Remove from the oven and repeat with the remaining puffs.
  • Let the puffs rest for 10 minutes, then top each with a sprig of cilantro before serving.
  • Enjoy!

Nutrition Facts : Calories 409 calories, Carbohydrate 26 grams, Fat 26 grams, Fiber 1 gram, Protein 14 grams, Sugar 2 grams

EASY PUFF PASTRY SAUSAGE ROLLS



Easy Puff Pastry Sausage Rolls image

Store-bought puff pastry simplifies the preparation of this easy sausage roll recipe. It looks impressive (and it is delicious), but so quick and simple. A salad is all you need to complete the meal. It freezes well, too.

Provided by Anonymous

Categories     100+ Everyday Cooking Recipes     Convenience Cooking     Frozen Food     Puff Pastry

Time 40m

Yield 4

Number Of Ingredients 4

1 (17.5 ounce) package frozen puff pastry, thawed
4 sausage links
1 large egg
1 tablespoon water

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
  • Unroll puff pastry on a lightly floured work surface, and cut each sheet into 4 pieces. Place 1 sausage into the center of 4 of the pieces of pastry. Lay the remaining 4 pastry pieces over the sausage and press the edges of the pastry together to seal tightly. Slash the top of each pastry several times with a sharp knife.
  • Whisk egg and water together in a small bowl, and brush egg wash over the pastries with a pastry brush. Place on the prepared baking sheet.
  • Bake in the preheated oven until deeply golden and puffed, about 20 minutes.

Nutrition Facts : Calories 757.5 calories, Carbohydrate 55.3 g, Cholesterol 66.9 mg, Fat 53.1 g, Fiber 1.8 g, Protein 14.7 g, SaturatedFat 13.6 g, Sodium 464.6 mg, Sugar 1 g

CURRY PUFFS 2 WAYS RECIPE BY TASTY



Curry Puffs 2 Ways Recipe by Tasty image

Here's what you need: vegetable oil, medium white onion, chicken breast, salt, black pepper, ground cumin, curry powder, cayenne, medium russet potatoes, frozen peas, frozen carrot, whole milk, all-purpose flour, puff pastry, egg

Provided by Frank Tiu

Categories     Appetizers

Yield 8 servings

Number Of Ingredients 15

1 tablespoon vegetable oil
½ medium white onion, diced
1 ½ lb chicken breast, cubed
2 teaspoons salt
1 teaspoon black pepper
1 teaspoon ground cumin
2 tablespoons curry powder
½ teaspoon cayenne
2 medium russet potatoes, cooked and diced
1 cup frozen peas, cooked
1 cup frozen carrot, cooked
2 cups whole milk
all-purpose flour, for dusting
4 sheets puff pastry, thawed
1 egg, beated, if baking

Steps:

  • Preheat the oven to 350°F (180°C), or heat a large pot filled halfway with cooking oil to 350°F (180°C). Place a wire rack on top of a baking sheet.
  • In large pan, add the vegetable oil, onion, chicken, salt, pepper, cumin, curry powder, and cayenne. Cook for 10 minutes, stirring occasionally, until the onion softens.
  • Add the potatoes, peas and carrots, and milk and stir to combine. Cook for 10 minutes, stirring to break up the potatoes, until the curry thickens to the consistency of mashed potatoes. Remove the pan from the heat and let the curry cool for 30 minutes.
  • Dust a clean surface with flour and roll out the puff pastry to flatten the seams.
  • Using a wine glass, cut out 8 circles from each pastry sheet.
  • Scoop 1 tablespoon of the cooled curry filling in the center of a puff pastry circle. Fold the puff pastry in half, press the edges together, and seal the edges in a folding and rolling motion.
  • If baking, place the curry puffs on the prepared baking sheet and brush with the egg wash. Bake for 15 minutes, or until golden brown.
  • If frying, add the curry puffs to the hot oil in batches and fry for 5 minutes, until golden brown.
  • Let cool for 10 minutes before serving.
  • Enjoy!

Nutrition Facts : Calories 914 calories, Carbohydrate 78 grams, Fat 53 grams, Fiber 5 grams, Protein 31 grams, Sugar 6 grams

HOMEMADE PUFF PASTRY RECIPE WITH SAUSAGE ROLLS



Homemade Puff Pastry Recipe with Sausage Rolls image

Quick puff pastry is the key to making these light and fluffy sausage rolls.

Provided by farmgirl

Categories     Appetizers and Snacks     Pastries

Time 1h5m

Yield 8

Number Of Ingredients 9

1 cup cold butter, cubed
1 ⅔ cups cold pastry flour
⅓ cup cold water
½ pound bulk pork sausage
1 egg, beaten
¼ cup dry bread crumbs
1 ½ tablespoons minced garlic
1 teaspoon onion powder
1 egg, beaten

Steps:

  • Place 1/4 cup butter in a food processor. Add flour; pulse until butter is completely mixed. Add remaining butter and pulse until pea-sized pieces remain. Add water evenly until a loose, ragged dough forms. Place dough between 2 pieces waxed paper and roll out into a rectangle. Cut into 3 strips.
  • Combine pork sausage, 1 egg, bread crumbs, garlic, and onion powder in a bowl. Add filling to the pastry strips; roll pastry closed around the filling. Refrigerate rolls for 30 minutes.
  • Preheat oven to 425 degrees F (220 degrees C).
  • Cut rolls into 1-inch pieces and place seam-side down on a baking sheet. Brush tops with beaten egg.
  • Bake in the preheated oven until golden brown, 15 to 20 minutes.

Nutrition Facts : Calories 392.1 calories, Carbohydrate 22.6 g, Cholesterol 120.9 mg, Fat 30.9 g, Fiber 3.5 g, Protein 8.6 g, SaturatedFat 17.1 g, Sodium 457.6 mg, Sugar 0.4 g

CURRIED RICE HAM ROLLS



Curried Rice Ham Rolls image

My mother gave me this recipe, which had been handed down to her. She prepared these hearty, flavorful ham rolls often for her church luncheons, and they were a huge success every time. I find that even people who have never tried curry rave about the flavor. -Pamela Witte, Hastings, Nebraska

Provided by Taste of Home

Categories     Dinner

Time 1h5m

Yield 6 servings.

Number Of Ingredients 14

1/2 cup chopped onion
2 tablespoons butter
4 cups cooked brown or long grain rice
1 tablespoon dried parsley flakes
1 teaspoon salt
1/2 teaspoon curry powder
12 slices deli ham (1/8 inch thick)
4 hard-boiled large eggs, sliced
CURRY SAUCE:
1/4 cup butter
2 tablespoons cornstarch
1/4 teaspoon curry powder
1/4 teaspoon salt
2 cups milk

Steps:

  • In a skillet, saute onion in butter until tender, about 3 minutes. In a large bowl, combine rice, parsley, salt, curry powder and onion., Spoon about 1/3 cup down the center of each ham slice; roll up. Secure with toothpicks if desired. Place seam side down in a greased 13-in. x 9-in. baking pan. Arrange hard-boiled eggs on top. , For sauce, melt butter in a saucepan. Stir cornstarch, curry powder and salt until smooth. Gradually stir in milk. Bring to a boil; cook and stir for 2 minutes or until thickened. , Pour over the ham rolls. Cover and bake at 375° for 25 minutes. Uncover and bake for 10 minutes.

Nutrition Facts : Calories 405 calories, Fat 20g fat (10g saturated fat), Cholesterol 202mg cholesterol, Sodium 1092mg sodium, Carbohydrate 39g carbohydrate (6g sugars, Fiber 3g fiber), Protein 18g protein.

Tips:

  • Use high-quality ingredients. This will make a big difference in the final flavor of your curry puffs or sausage rolls.
  • Don't overfill the pastry. This will make them difficult to seal and they may burst open during baking.
  • Crimp the edges of the pastry firmly. This will help to seal them and prevent the filling from leaking out.
  • Bake the curry puffs or sausage rolls until they are golden brown. This will ensure that they are cooked through and have a crispy exterior.
  • Serve the curry puffs or sausage rolls hot or warm. They are best enjoyed when they are fresh out of the oven.

Conclusion:

Curry puffs and sausage rolls are delicious and easy-to-make snacks or appetizers that are perfect for any occasion. They can be filled with a variety of ingredients, making them a versatile dish that can be enjoyed by people of all ages. With a little planning and preparation, you can make these tasty treats at home in no time. So next time you're looking for a quick and easy snack, give curry puffs or sausage rolls a try!

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