Sausage Rolls with Caramelised Onion Chutney
Puff pastry sausage rolls with a ribbon of onion chutney.
Cook 20–25 min · 200 °C fan
You'll need
- 1 pack puff pastry, ready-rolled
- 1 pack sausages, we use Donald Russell
- caramelised onion chutney, we use English Provender
- 1 egg, beaten
- plain flour, for dusting
Equipment
- rolling pin
- lined baking tray
- pastry brush
Method
- Preheat the oven to 200 °C (fan).
- Lightly flour the surface and roll the pastry into a large rectangle about 3 mm thick. Cut it lengthways into two even strips.
- Spoon a little chutney down the centre of each strip.
- Slit the sausages and remove the skins. Squeeze the meat to lengthen it and lay it on top of the chutney.
- Brush one long edge of the pastry with beaten egg and roll the pastry over to make a long sausage roll.
- Cut into whatever size you like. Snip a small hole in the top of each, place on a lined baking tray and brush with egg.
- Bake for 20–25 minutes, until golden.