Great British Bake Off star's delicious sausage roll recipe has a Sri Lankan twist

The recipe is part of Chandrasekara's new book (Image: Saku Chandrasekara)

This recipe comes from Great British Bake Off star Saku Chandrasekara and her new Taste of Cricket Cookbook. Chandrasekara's sausage roll recipe has a Sri Lankan twist on the classic dish and a curried chicken and caramelised onion filling.

The food dish only takes 20 minutes to prepare and a cooking time of one hour. Even better the recipe makes 12 sausage rolls, perfect for sharing with loved ones.

According to Chandrasekara's book, it reads: “Cricket means a lot to me and my family. It’s not just about playing; cooking cricket teas helps everyone feel included. Cricket tea is more than a meal between innings—it’s a chance to bring different flavours from different cultures and communities together.

"I’ve made Sri Lankan dishes for cricket teas and fund-raising nights at our local club, which my husband joined years ago.

"Since being on The Great British Bake Off, I have no excuse not to bake! These Curried Chicken and Caramelised Onion Sausage Rolls are my take on a cricket tea staple, bringing flavours from my kitchen to the clubhouse."

Get the kids involved with making the pastry (Image: Getty)

How to make curried chicken and caramelised onion sausage roll recipe:

Ingredients:

• One tbsp olive oil
• Knob of butter
• One medium red onion, sliced
• Two tsp balsamic vinegar
• Two garlic cloves, minced
• ½ tsp chilli powder/flakes
• ½ tsp ground black pepper
• 500g chicken mince
• 30g fresh coriander, roughly chopped
• 75g cooked chestnuts, roughly chopped
• One tsp curry powder
• ½ tsp ground pepper
• ½ tsp chilli powder
• ½ tsp salt Flour, for dusting
• 500g block all-butter puff pastry
• One large egg, beaten
• Two tbsp sesame seeds
• Sweet chilli sauce or ketchup

The recipe makes 12 sausage rolls (Image: Getty)

Method:

Firstly, line two baking sheets with non-stick paper and set aside.

For the caramelised onions, heat oil and butter in a medium non-stick frying pan over gentle heat. Add onions and a pinch of salt, cooking for 10 minutes until softened, stirring often.

Next, add balsamic vinegar, garlic, chilli powder, and pepper. Cook for 20 minutes on low heat, stirring frequently, until caramelised. Transfer to a large bowl to cool.

Once cooled, crumble in chicken mince. Add coriander, chestnuts, curry powder, pepper, chilli powder and salt. Mix well.

Divide into two portions and shape each into a 30cm sausage. Wrap in cling film and chill for 15 minutes.

Roll puff pastry into a 33x38cm 24 rectangle and cut in half lengthwise. Place one sausage along each strip of pastry. Brush the edges with egg wash, roll to encase, and seal. Repeat with the other strip.

Place on prepared baking sheets and chill for 30 minutes. Preheat the oven to 180°C fan.

Trim the ends and cut each log into 6 pieces (adjust for size preference). Make 3 slits on top of each.

Place on baking sheets, brush with egg wash, sprinkle with sesame seeds, and bake for about 30 minutes until golden and cooked through.

Let stand for 10 minutes before serving warm, or cool completely and serve with sweet chilli sauce or ketchup.