This week, Roy was looking for something simple and delicious to make for a lunch he was hosting. It wasn’t going to be a formal, sit down lunch, so he really wanted to make some sort of finger food which would be delicious and easy to eat. He found a recipe in one of his old cookbooks for sausage pinwheels, but the original recipe looked a little boring. He wanted to jazz it up a little, and the results were great – all his guests loved them. So this week, Roy Creates Jazzy Sausage Pinwheels.
You Will Need:
- Puff pastry (Roy used 3 sheets, but you might want more or less depending on how much mix you have)
- 500 grams of sausage mince
- 1 green, cooking apple
- 1 onion
- 1 tablespoon of fruit chutney
- 2 cloves of garlic
- A knob of ginger about 2 centimetres by 2 centimetres
- 1 teaspoon of curry powder
- ½ a bunch of fresh coriander leaves (Roy also used the stems, but that’s up to you)
- The rind of ½ a lemon
Method:
- Preheat the oven to 180 degrees celcius and line baking trays with baking paper. Roy used 3 trays
- Peel the onion, ginger and garlic and put them into a small food processor with the coriander and lemon rind. Process until everything is very finely chopped. You could do this by hand (and zest the lemon), but Roy found a food processor made things quick and easy!
- Squeeze the sausage mince into a large bowl.
- Add the curry powder, fruit chutney, onion mix, and finely chopped apple to the sausage mince
- Mix thoroughly. You can do this with a fork, but hands work really well!
- Divide the mix between the pastry and spread out, leaving about 5 centimetres at one edge meat free
- Tightly roll the pastry up, sealing the pastry at the end
- Wrap the rolls in plastic (Roy used the plastic which comes with the pastry, separating each sheet) and then use a sharp knife to cut the pastry into rounds. Roy got 12 pinwheels from each roll of pastry
- Bake the pinwheels for 30 minutes or until the pastry is golden and the mince mixture is cooked.
- Serve warm and enjoy!