Sausages in puff pastry with vegetable curry and basmati rice

Ingredients for 4 servings:

• 20 ml oil (peanut oil)
• 12 small sausages
• 1 pack of puff pastry from the refrigerated section (roll)
• 50 ml sauce (mustard with red pepper and onions), ready-made product
• 1 egg(s)
• 250g basmati
• 1 small cauliflower
• 1 small Romanesco
• 1 red bell pepper(s)
• 100 g peas (frozen)
• 3 small shallots
• 10 g curry (Thai curry)
• 5 g turmeric

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

Heat a nonstick pan with the peanut oil over medium heat. Brown the sausages evenly on all sides; this takes about 8 to 10 minutes. Unroll the puff pastry from the package and spread with the mustard mixture. Cut the pastry into squares the same length as the sausages. Now roll the cooked sausages into the individual pastry squares and place them on a baking sheet lined with baking paper, ensuring they are not touching each other. Brush the sausages with a beaten egg. Bake at around 180 degrees Celsius for about 20 minutes until golden brown. Lightly toast the rice in a little peanut oil in a nonstick pan, then deglaze with the chicken stock and let it simmer over low heat until the liquid has evaporated. The rice should then be cooked through. Finely dice the shallots. Cut the cauliflower and Romanesco into small florets. Cut the bell pepper into strips. Heat a wok with a little peanut oil and add the vegetables and peas. Stir everything briefly in the wok for a maximum of 3 minutes. Add the cooked rice and seasonings and mix well.