Homemade Curried Beef Sausage Rolls Recipe with Cambodian Saraman Curry

5 from 4 votes

Homemade Curried Beef Sausage Rolls Recipe with Cambodian Saraman Curry

This homemade curried beef sausage rolls recipe with Cambodian Saraman curry has the puff pastry of a normal beef sausage roll, but instead of the traditional spices, it uses Saraman Curry paste to flavour the beef.

Prep Time10 mins

Cook Time12 mins

Course: Snack

Cuisine: Australian/Cambodian

Servings:

Calories: 972kcal

Author: Terence Carter

Ingredients

550 g beef mince
80 g saramann curry paste
50 ml coconut cream
30 g peanuts roasted, unsalted
1 tbsp palm sugar
1 tbsp fish sauce
1 ½ pieces puff pastry sheets
1 egg beaten, with a dash of milk

Instructions

In a mortar and pestle, add the peanuts and crush to a paste.
Add the saramann curry paste and combine.
In a large bowl, add the mince, the curry paste, palm sugar, fish sauce and combine.
Stir in the coconut cream until it is absorbed by the mince mixture.
Divide into 3 equal portions and refrigerate while preparing the pastry.
You will need one and a half pastry sheets. Cut the pastry sheets in half. Roll the sheets to 12 x 30 cm.
You will be making 3 sets of fillings at 200 g each.
Roll out the filling to a sausage shape 2.5 cm in diameter and the length of the pastry (30 cm).
Lightly beat the egg and milk together. With a pastry brush, brush one end of the pastry.
Fold the pastry from both ends and create a light seam. Press the seam together.
Cut the roll in half, making two 15 cm long sausage rolls.
Place the rolls seam-side down on a baking tray lined with baking paper. Brush the top of the rolls with the egg wash.
Refrigerate while you make the remaining rolls.
Preheat the oven to 200˚C and bake the rolls until they are golden brown and cooked through (internal temperature should be 71˚C), around 10-12 minutes.

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