Curried Turkey Sausage Rolls and Apple Ginger Chutney

Curried Turkey Sausage Rolls and Apple Ginger Chutney

These Curried Turkey Sausage Rolls wrap lean ground turkey, warm curry spices, fennel, and shredded carrot in flaky puff pastry for a lighter, flavour-packed twist on a classic party snack. The quick Apple Ginger Chutney—made with shredded apples, pear, fresh ginger, and whole toasted spices—adds a bright, jammy contrast that cuts through the richness of the pastry. Together, they create a savory-sweet bite that’s aromatic, modern, and irresistibly festive.

Ingredients:

For the Curried Turkey Sausage Rolls:

• 1lb (454g) extra lean ground turkey
• 400g puff pastry sheets
• 1/2 tsp fennel seeds
• 1 1/2 tsp Cluck & Squeal All Purpose Himalayan seasoned salt
• 1 tsp curry powder
• 1-2 tbsp jarlic (jarred garlic)
• 1 medium sized carrot, shredded
• 2 eggs
• 1/4 (59ml) cup cornmeal
• Sesame seeds for garnish

For the Apple Chutney:

• 1 gala apple, shredded
• 1 golden delicious apple, shredded
• 1 bartlett pear, shredded
• 1 lemon, zested and juiced
• 1/2 tsp fennel seeds
• 1/2 tsp brown mustard seeds
• 1/2 tsp cumin seeds
• 1/4 tsp cinnamon
• 1/4 salt
• 1 tsp ginger, grated
• 1 tbsp avocado oil

Method:

Preheat the oven or barbecue (setting it up for indirect cooking) to 400 F.

Add ground turkey, spices, jarlic, cornmeal, one of the eggs, and shredded carrot to a bowl and mix thoroughly. Unfold the puff pastry sheets, ensuring you have two equal-sized sheets.

Separate the turkey mixture into two equal-sized portions and place onto the puff pastry sheets, making a long sausage-shaped log. Fold the puff pastry over the turkey mixture and cut into 16 pieces.

Line a cookie sheet with parchment paper and place all 16 pieces on the parchment paper. Brush with remaining egg and sprinkle sesame seeds on top. Place into the preheated oven/barbecue and cook for 24 minutes or until golden brown.

Meanwhile, while the sausage rolls are baking, make the chutney so it is nice and warm when the sausage rolls come out of the oven. Combine all ingredients in a saucepan and cook over medium heat until the juices reduce and the chutney becomes jammy. It will take approximately 12 minutes.

Serve immediately with the sausage rolls and enjoy!