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Curtis Stone’s mini pork sausage rolls with curried tomato sauce

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Savour the bite sized perfection of mini pork sausage rolls, complemented by a tantalising curried tomato sauce.

  • Serves24
  • Cook time45 minutes
  • Prep time15 minutes
mini pork sausage rolls with curried tomato sauce

Ingredients

  • 1 tbs extra virgin olive oil
  • 1/2 brown onion, finely chopped
  • 2 garlic cloves, finely chopped
  • 1/4 cup (60ml) thickened cream
  • 3 tsp Dijon mustard
  • 2 tsp chopped thyme
  • 1 tbs chopped flat-leaf parsley
  • 1 1/2 tsp ground paprika
  • 1/4 cup (25g) dried breadcrumbs
  • 500g Coles Australian Pork Mince
  • 2 sheets frozen puff pastry, just thawed
  • 1 tbs thickened cream, extra
  • 1 tbs black and white sesame seeds

Curried tomato sauce

  • 400g red Perino tomatoes
  • 20g butter
  • 1 tbs extra virgin olive oil
  • 1 tsp curry powder
  • 1 tsp caster sugar
  • 3/4 tsp ground paprika
  • 1 tsp salt
  • 1/4 tsp pepper

Nutritional information

Per serve: Energy 563kJ/135 Cals (6%), Protein: 6g (12%), Fat: 9g (13%), Sat Fat: 4g (17%), Carbs: 8g (3%), Sugar: 1g (1%), Dietary Fibre: 1g (3%), Sodium: 183mg (9%).

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.

Method

  1. Step 1

    Preheat oven to 200°C (180°C fan-forced). Line a large baking tray with baking paper. Heat a small frying pan over medium heat. Add oil and onion and cook, stirring frequently, for 4 mins or until onion begins to soften. Add garlic and cook, stirring, for 4 mins or until aromatic and onion has softened. Transfer to a large heatproof bowl and set aside for 10 mins to cool.

  2. Step 2

    Stir cream, mustard, thyme, parsley and paprika into the onion mixture. Season with salt. Stir in the breadcrumbs. Add mince and use your hands to gently combine.

  3. Step 3

    Place 1 pastry sheet on a lightly floured work surface and cut in half. Shape one-quarter of pork mixture into a log. Place along 1 long edge of a pastry half. Roll pastry over pork mixture to enclose. Cut into 6 pieces and place seam-side down on lined tray. Repeat with remaining pastry and pork mixture.

  4. Step 4

    Brush extra cream over rolls and sprinkle with sesame seeds. Bake for 30-35 mins or until the pastry is golden and mince is cooked through.

  5. Step 5

    Meanwhile, to make the curried tomato sauce, combine the tomatoes, butter, oil, curry powder, sugar, paprika, salt, pepper and 1/3 cup (80ml) water in a medium saucepan over medium heat. Cook, stirring occasionally, for 10 mins or until tomatoes start to collapse. Remove from heat and lightly crush. Transfer to a serving bowl.

  6. Step 6

    Arrange sausage rolls and curried tomato sauce on a serving board and serve immediately.

Recipe tip

COOK. STORE. SAVE
Clever storage:
Leftover sausage rolls can be kept in an airtight container in the fridge for up to 3 days. To freeze, keep uncooked rolls in an airtight container, with baking paper between each layer, in the freezer for up to 3 months.

Curtis Stone’s mini pork sausage rolls with curried tomato sauce

Curtis Stone’s mini pork sausage rolls with curried tomato sauce
  • Serves24
  • Cook time45 minutes
  • Prep time15 minutes
Ingredients
  • 1 tbs extra virgin olive oil
  • 1/2 brown onion, finely chopped
  • 2 garlic cloves, finely chopped
  • 1/4 cup (60ml) thickened cream
  • 3 tsp Dijon mustard
  • 2 tsp chopped thyme
  • 1 tbs chopped flat-leaf parsley
  • 1 1/2 tsp ground paprika
  • 1/4 cup (25g) dried breadcrumbs
  • 500g Coles Australian Pork Mince
  • 2 sheets frozen puff pastry, just thawed
  • 1 tbs thickened cream, extra
  • 1 tbs black and white sesame seeds

Curried tomato sauce

  • 400g red Perino tomatoes
  • 20g butter
  • 1 tbs extra virgin olive oil
  • 1 tsp curry powder
  • 1 tsp caster sugar
  • 3/4 tsp ground paprika
  • 1 tsp salt
  • 1/4 tsp pepper
    Description

    Savour the bite sized perfection of mini pork sausage rolls, complemented by a tantalising curried tomato sauce.

    Method
    1. Step 1

      Preheat oven to 200°C (180°C fan-forced). Line a large baking tray with baking paper. Heat a small frying pan over medium heat. Add oil and onion and cook, stirring frequently, for 4 mins or until onion begins to soften. Add garlic and cook, stirring, for 4 mins or until aromatic and onion has softened. Transfer to a large heatproof bowl and set aside for 10 mins to cool.

    2. Step 2

      Stir cream, mustard, thyme, parsley and paprika into the onion mixture. Season with salt. Stir in the breadcrumbs. Add mince and use your hands to gently combine.

    3. Step 3

      Place 1 pastry sheet on a lightly floured work surface and cut in half. Shape one-quarter of pork mixture into a log. Place along 1 long edge of a pastry half. Roll pastry over pork mixture to enclose. Cut into 6 pieces and place seam-side down on lined tray. Repeat with remaining pastry and pork mixture.

    4. Step 4

      Brush extra cream over rolls and sprinkle with sesame seeds. Bake for 30-35 mins or until the pastry is golden and mince is cooked through.

    5. Step 5

      Meanwhile, to make the curried tomato sauce, combine the tomatoes, butter, oil, curry powder, sugar, paprika, salt, pepper and 1/3 cup (80ml) water in a medium saucepan over medium heat. Cook, stirring occasionally, for 10 mins or until tomatoes start to collapse. Remove from heat and lightly crush. Transfer to a serving bowl.

    6. Step 6

      Arrange sausage rolls and curried tomato sauce on a serving board and serve immediately.