Curried Wild Goat Sausage Rolls

WHAT YOU'LL NEED

• 500g Australian Meats Wild Goat Boneless Diced
• 1 tbsp vegetable oil
• 2 tsp dried onion flakes or 1 tsp onion powder
• 1 tsp garlic powder
• 1 tbsp mild curry powder (e.g. Keen’s)
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp ground cinnamon
• 1 tsp garam masala
• 2 tbsp tomato chutney
• 1 cup beef or vegetable stock
• ½ tsp smoked sea salt, or to taste
• Cracked black pepper, to taste
• ¼ cup slivered almonds (optional – for texture and nutty depth)
• 2 sheets frozen puff pastry, thawed
• 1 egg, beaten (for egg wash)
  
  

HOW TO COOK IT

Heat the oil in a heavy-bottomed pot over medium-high heat. Brown the goat meat in batches, searing well on all sides. Don’t overcrowd the pan — do this in about 4 rounds to ensure proper browning.

Add the onion flakes or powder, garlic powder, curry powder, cumin, coriander, cinnamon, and garam masala. Stir through for 1–2 minutes until aromatic.

Add the tomato chutney and pour in the stock. Season with smoked salt and a

good grind of black pepper. Bring to a simmer, then reduce the heat to low,

cover, and cook for 2–3 hours, or until the goat is tender and falling apart. (You

can also use a slow cooker on low for 6 hours.)

Meanwhile, toast the slivered almonds (if using) in a dry pan over medium heat for 2–3 minutes until golden. Set aside.

Once the goat is tender, shred the meat with two forks and return it to the sauce. Fold through the toasted almonds if desired. Let the filling cool completely before assembling.

Preheat your oven to 200°C fan (or 180°C in an air fryer). Cut each sheet of puff pastry in half. Spoon a generous line of cooled filling down the centre of each piece. Roll the pastry over the filling to form logs, placing them seam-side down on a lined tray.

Brush the tops with egg wash and sprinkle with sesame or nigella seeds if using.

Bake for 25–30 minutes in the oven or air fry in batches for 12–15 minutes, until golden and crisp.

Serve with mint yoghurt, mango chutney, or your favourite dipping sauce.