Indian Sausage Parcel

Samosa is one of the most popular Indian savoury snacks. Although easy, they are rather fiddly to make individually so in this recipe you still get the flavour but it is made a whole lot easier by cooking it in one long sausage roll. Pile in any leftover cooked vegetables that you have in the fridge. This is lovely served with minty yoghurt dip.

By Caroline Marson
Cookery advisor All recipes by Caroline Marson

Ingredients show imperial units

  • 1 tablespoon sunflower oil
  • ½ tsp cumin seeds
  • 1 onion, finely chopped
  • Piece of ginger, peeled and grated
  • 1 green chilli, deseeded and chopped
  • 225g leftover cooked potato
  • 180g frozen peas
  • 1 teaspoon ground coriander
  • ½ teaspoon garam masala
  • ¼ teaspoon chilli powder

    Dried chilli flakes

    Great for adding instant ‘hotness’ to sauces.

    Or for adding spice to curries.

  • 50g pinenuts
  • A handful of coriander leaves
  • Beaten egg or milk for brushing
  • Salt

    Salt

    Consider tablesalt, sea salt or crystals.

    Sea salt’s pronounced and salty flavour means less is required to season food.

  • Pepper

    Black peppercorns

    Best used as a condiment.

    They can be lightly crushed and used to spice up a creamy sauce or to coat fillet steak or chicken breasts.
    • Although it might seem odd, grinding black pepper over a bowl of strawberries enhances the flavour of the fruit.
    • Pepper that is pre-ground is not fresh tasting and often has other ingredients mixed in.
    • Choose the type of mill that suits you, and if you want coarser pepper you can loosen the screw on the top of the mill or crush the seeds in a pestle and mortar
  • minty yoghurt dip to accompany
  • 250g ready rolled puff or shortcrust Pastry

    Pastry

    Ready rolled puff or shortcrust

    Ideal for quick pies

Instructions

  1. Heat oil in a frying pan and add the cumin, wait until they splutter. Add onion, ginger and green chillies and fry until the onions are golden brown.
  2. Add the cooked potatoes, peas and remaining spices, pinenuts and stir well over a medium heat until they are quite mashy and the mixture begins to stick together. Taste and adjust spices if necessary. Turn heat off and allow to cool completely. Add the coriander leaves.
  3. Preheat the oven to 200°C (400°F) mark 6. Lay the ready rolled pastry on a lightly floured work surface. Roll out the pastry so it is a little thinner and cut the oblong in two lengthways.
  4. Put the samosa filling in the centre of each piece of pastry, along its entire length. Brush the edges of the pastry with a little milk or beaten egg and fold one edge over the samosa filling followed by the other side to create two long sausage rolls. Turn over so the seal is at the bottom and then lift onto a baking sheet.
  5. With a sharp knife make indentations along the top and lightly brush with egg. Chill for 30 minutes, then preheat a second baking sheet in the oven for 5 minutes. Cook the parcels on top of the hot baking sheet and cook for 23-30 minutes until golden brown. Allow to cool for 5 minutes before slicing and serving.

To freeze: Complete the recipe up to the end of step 4. Wrap, label and freeze for up to 3 months.

To use: Defrost overnight and then complete the recipe.

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