Sausage rolls with tomato chutney

“I love sausage rolls!” (sang in the style of Joan Jett & the Blackhearts). Seriously I do. You do too. These ones are dead easy. I use ready rolled puff-pastry. Gasp! It’s true. Don’t judge me.

Sausage rolls

Follow these 13 easy peasy steps to make these little savoury bites of goodness (recipe taken from Lorraine Pascale ‘Baking made easy’ and adapted slightly):

  1. Take the pastry out of the fridge 20 minutes before using it
  2. Preheat the oven (200 degrees C/400 degrees F/Gas 6)
  3. Roll the pastry out on a floured surface to about 48 x 32cm and bash it with the rolling pin. This reduces the amount it puffs up otherwise they’ll be too puffy and no-one wants a sausage roll that is too puffy
  4. Cut the pastry in half lengthways with a knife, then cut each half into eight pieces. You should have 16 pieces in total
  5. Brush one end of each pastry piece with beaten egg. This helps to seal them
  6. Spread a thin layer of your relish or chutney of choice onto each pastry piece. I use a spicy tomato and roasted red pepper chutney
  7. Put a small bit of sausage on top and sprinkle some thyme leaves over it
  8. Seal the rolls by bringing together two opposite ends of pastry (the one brushed with egg)
  9. Put them in the fridge for about 20 minutes to harden
  10. Then score the tops with a sharp knife, for decoration only but it has to be done
  11. Brush all over with beaten egg
  12. Bake in the oven for 25-30 minutes or until the pastry is golden brown and looks crisp
  13. SCOFF (as soon as they’re cool enough to eat).

Claire x


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