Sausage Rolls with Onion Chutney

sausage roll recipe

INGREDIENTS

  • 1 x 400g pack good-quality herby sausages
  • plain flour, for dusting
  • 1 x 500g pack ready made shortcrust pastry
  • 1 egg, beaten
  • 2-3 tbsp onion chutney
  • poppy seeds, for sprinkling

METHOD

  1. Preheat the oven to 200°C, fan 180°C, gas 6. Split the sausages using a sharp knife, then squeeze the sausagemeat into a bowl. 
  2. Mix the sausage meat with the onion chutney. 
  3. Cut the pastry block in half and, on a lightly floured surface, roll each half into a long rectangle shape, measuring about 40cm x 15cm, with a thickness of about 3mm. Form half of the filling into a log about the length of the pastry. Put the sausage on the pastry about 5mm in from the edge.
  4. Brush the edge with the beaten egg, then fold the pastry over the sausage filling and press to seal the edge. Crimp using your fingers or press down with a forK.
  5. Brush the top of the roll with the beaten egg and sprinkle with poppy seeds. Then cut into 6 rolls. Prepare a second batch using the remaining pastry and filling.
  6. Bake on a baking tray lined with nonstick baking paper for 20-25 minutes.
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