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1
In a large pot over a medium to high heat, cook the lamb, chillies, onion, salt, garam masala, ground coriander and chilli powder with the water until it reaches a rolling simmer and the meat has changed colour to a light brown; break up the mince to check there are no flashes of raw lamb.
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2
You should allow at least 15 minutes for this step of the process.
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3
Once cooked, pour the liquid away and leave the meat to cool.
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4
Preheat the oven to 180C/gas mark 4.
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5
Roll the puff pastry out on a floured surface to a rectangle of 30cm x 40cm.
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6
Slice down the middle lengthways, ending up with two long pieces.
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7
Place the pieces on a large greased baking tray.
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8
Fill the middle of each the sheet lengthways with a generous portion of lamb, leaving enough pastry either side of the filling to fold over and envelope it.
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9
Seal the edge with a little milk, making sure none of the mixture escapes.
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10
Take a fork and lightly drag it in diagonal strokes across the top of the long pastry roll, then brush the surface with milk/egg whipped glaze and sprinkle the onion seeds over the top.
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11
Cut each strip into 7 or 8 individual parcels.
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12
Bake the lamb pastries for 1520 minutes, turning the baking tin halfway through to allow the patties to cook evenly.
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13
Once the patties have a golden glaze and are puffed up, dish on to rack and allow them to rest for 10 minutes before serving these Indian style sausage rolls.
