Name: Lorraine's Curry Pinwheels
Prep time: 20 min
Cook time: 50 min
Total time: 70 min
Yield: 10
Ingredients: 500 g sausage mince; 2 tsp mango chutney; 3/4 tsp curry powder; 1 green apple grated peeled squeezed dry; 1 onion finely chopped; 1/2 tsp salt; 1/2 tsp pepper; 2 sheets ready rolled puff pastry thawed; 1 egg whites

by ck.hosgood Last updated on 07/17/2019

I always have these in the freezer ready for when people ring up and say they are coming over. These are easy and delicious. - ck.hosgood

Ingredients

500 g sausage mince
2 tsp mango chutney
3/4 tsp curry powder
1 green apple grated peeled squeezed dry
1 onion finely chopped
1/2 tsp salt
1/2 tsp pepper
2 sheets ready rolled puff pastry thawed
1 egg whites

Method

Step 1

Combine mince, chutney, curry powder, salt, pepper, apple and onion in a bowl.
Step 2

Spread half the mince mixture over pastry, leaving a 2.5 cm border around edge.
Step 3

Roll up like a Swiss roll.
Step 4

Repeat with remaining pastry and mince mixture.
Step 5

Brush with egg white.
Step 6

Using a serrated knife, cut roll into 1 cm slices.
Step 7

Place slices on a lined oven tray.
Step 8

Bake at 190C (fan forced) for 25 minutes until golden brown.
Step 9

Rest for about 5 minutes and then transfer to a wire rack to cool.
Step 10

Serve at room temperature.

Equipment

1 bowl
1 pastry brush
1 knife
1 wire rack

Recipe Notes

from Australia’s Best Recipes team

I freeze these unsliced and uncooked, covered in gladwrap, for up to 4 weeks. Brush with egg white just prior to cooking. Cut into slices when almost defrosted. Use mango chutney or Taka Tala sauce.