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This recipe has now become a family tradition around Christmas, as my step dad, Alan will bake up a batch of his superb sausage rolls. Hence the name of Alano’s sausage rolls, but these are not just for christmas, they can be made any time of the year.

Not only does he make the standard sausage rolls, but he introduced my family and I, to a curry flavoured sausage roll. I don’t actually have his recipe for his version of the sausage rolls and I know what the response would be if I asked. ‘If I told you the recipe I would have to kill you’. That’s the typical response from my step dad in regards to his best recipes.

But I personally think that my recipe comes pretty close to the ones that he makes, and I like to add a personal aesthetic touch, of the poppy and sesame seed topping. These are so moorish and most of the time I can’t even wait for them to cool down before tucking in. Trust me if you decide to make a batch, they won’t last very long at all, and hopefully will become a family favourite in your household as well. So forget about those sausage rolls from Greggs or any of your local bakeries and get baking. All you need is what’s listed below.

Ingredients: (Makes 12)

  • 400g Sausage Meat
  • 1 Onion
  • 1 Tbsp Garam Masala
  • 1 Tbsp Curry Powder
  • Knob Of Unsalted Butter
  • 375g Pack Of Ready Rolled Puff Pastry
  • Handful Of Sesame & Poppy Seeds
  • 1 Beaten Egg To Glaze


  1. Add the butter to a saucepan over a medium heat and cook until melted. Once melted reduce to a simmer and add the onions. Cook gently until the onions start to soften and turn golden brown. Around 18-20 minutes.
  2. Add the garam masala and curry powder to the onions and cook for a further 5 minutes.
  3. Once cooked remove from the heat, and add to the sausage meat and mix until thoroughly combined. Set aside to cool.
  4. Preheat the oven to 180ºC/350ºF/gas 4.
  5. On a floured work surface, roll the pastry out. Roll the sausage meat into long sausage shapes with your hands and lay along the centre of each rectangle.
  6. Beat the egg and brush end of the pastry with the mixture (This will help it to hold together) Fold one side of the pastry over, wrapping the filling inside. Press down with your fingers seal the joint. (I like to go along the seal and press down with a fork which not only seals the joint, but leaves a lovely finish to the edges of the sausage rolls)
  7. Cut the long rolls into the sizes you want and space them out on a baking tray. Brush with the rest of the egg wash and sprinkle over a generous amount of poppy and sesame seeds.
  8. Bake in the preheated oven for 20 minutes or until puffed, golden and cooked through.