Samosa-paneer sausage rolls with tamarind ketchup

Name: Samosa-paneer sausage rolls with tamarind ketchup
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 24
Ingredients: 1 large potato; 1 tbsp vegetable or sunflower oil; 1 large onion, finely chopped; 1 tbsp coriander seeds, crushed; 1 tsp turmeric; 226 g pack paneer, grated; 100 g piece ginger, peeled and finely grated; 120 g frozen peas; 25 g coriander, leaves only, finely chopped; 1 tbsp garam masala; 1 tsp fine salt, or to taste; 320 g pack ready rolled puff pastry; 2 free range mixed size egg yolks; 1 tbsp nigella or poppy seeds; 3 tbsp Cooks’ Ingredients Tamarind Paste; 6 tbsp tomato ketchup

These vegetarian samosa-inspired bites from Gurdeep Loyal – with their spicy Indian chaat-style filling, and tangy tamarind ketchup for dipping – are sure to be a hit with guests. You can also turn this into one large Wellington sausage roll for sharing and slicing if you like.

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Vegetarian

Makes24 mini rolls
CourseSnack
Prepare15 mins
Cook45 mins
Total time1 hr
PlusCooling

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1 large potato
1 tbsp vegetable or sunflower oil
1 large onion, finely chopped
1 tbsp coriander seeds, crushed
1 tsp turmeric
226g pack paneer, grated
100g piece ginger, peeled and finely grated
120g frozen peas
25g coriander, leaves only, finely chopped
1 tbsp garam masala
1 tsp fine salt, or to taste
320g pack ready rolled puff pastry
2 free range mixed size egg yolks
1 tbsp nigella or poppy seeds
3 tbsp Cooks’ Ingredients Tamarind Paste
6 tbsp tomato ketchup

Preheat the oven to 200ºC, gas mark 6. Peel the potato, then cut into evenly sized chunks and boil for 12-15 minutes or until tender. Drain and mash. Add the oil to a frying pan, then gently fry the onion for 5-6 minutes with a pinch of salt until soft. Add the coriander seeds, fry for 2 minutes more, then remove from the heat and stir in 1/2 tsp turmeric. Leave to cool.
If the mashed potato is very wet, warm in a dry saucepan for 3-4 minutes – mixing constantly – to evaporate the liquid. Add the dry mash to a large bowl with the paneer, ginger, peas, coriander, garam masala, salt and the cooled spiced onions. Mix well.
Unroll the pastry and cut in half lengthways. Using your hands, form a long sausage with half the filling – about 3cm in diameter – that covers the length of one of the pieces of pastry.
Place the sausage in the middle of the pastry and pinch the pastry together along the connecting seam. Using a fork, press indentations along the seam to seal tightly, then use a sharp knife to slice into 12 equal sausage rolls. Repeat with the other half of the filling and pastry.
Place the sausage rolls, spread apart, on a large, baking parchment-lined baking sheet, then brush with a glaze of the egg yolks, beaten with the remaining turmeric. Sprinkle nigella or poppy seeds over the top, then bake for 18-20 minutes, until deep golden brown and the filling is piping hot. Serve with a sauce made by mixing together the ketchup and tamarind paste. Delicious hot or cold.

Typical values per sausage roll with dip when made using specific products in recipe