Rajasthani venison sausage rolls
Posh sausage rolls are on-track to be bar snack of the year. Rajasthan was a traditional game-hunting area of India. The fennel and cardamom-heavy spice mix pairs really well with game meats such as venison.
- 4 venison sausages
- 1 sheet ready-rolled puff pastry
- 1 tsp fennel seedstoasted
- 4 tbsp hot mango chutney
- 1 eggbeaten
- black mustard seedsto decorate
Rajasthani spice mix
- 1 tsp cumin seeds
- 1/2 tsp coriander seeds
- 1/2 tsp fennel seeds
- 2 cardamom podsseeds removed and pods discarded
- 2 cloves
Coriander mint chutney
- a small bunch corianderleaves picked
- a handful of leaves mint
- 2 tbsp lemon juice
- 1/2 green chillichopped
- 1/2 small clove garlic
- 1 tsp caster sugar
- 1 tbsp cashew nutssoaked in boiling water for 10 minutes
Nutrition: per serving
- kcal474
- fat26.3g
- saturates11.8g
- carbs37.9g
- sugars9.9g
- fibre3.8g
- protein19.4g
- salt1.7g
Method
step 1
Put the spice mix ingredients in a small, dry frying pan and toast until fragrant, then tip into a grinder and whizz to a powder.
step 2
Put the sausage meat (discard the skins) in a bowl, add the spice mix and season with salt and lots of black pepper. Mix well then divide into 4.
step 3
Unroll the pastry and sprinkle over the toasted fennel seeds. Roll gently with a rolling pin so the seeds go into the pastry. Cut into 4 rectangles. Spread the mango chutney over the pastry, leaving a small border.
step 4
Form each quarter of sausage meat back into a sausage shape that will fit the length of each rectangle. Put on one side of the pastry then fold the pastry over the top to enclose it. Crimp the edge and brush the rolls with beaten egg, then put in the fridge for 10 minutes to chill.
step 5
Heat the oven to 200C/fan 180C/gas 6. Put the rolls on a baking sheet and make little slashes with a sharp knife in the top. Sprinkle with a pinch of mustard seeds. Bake for 20-25 minutes until the pastry is crisp and the filling cooked through.
step 6
Meanwhile, whizz the chutney ingredients in a small food processor. Add a splash of water, if needed, to make a spoonable chutney.