It was the school fete at the weekend and for the third year running we made these sausages rolls as our contribution to the tea tent. No longer do I have to bribe family members to buy whatever donation I have made, in case they are the only items left unsold at the end, as these little golden beauties always sell out straight away (phew!).
Perfect for picnics, the chutney gives an unctuous stickiness that take sausage rolls to a whole new level. What is also wonderful is that there is no weighing or measuring involved, just smearing, sticking and baking! They can also be made ahead of time and frozen; just add an extra 10 minutes to the cooking time if you are baking them straight from the freezer.
Makes 18.
Ingredients
1 x 375g pack of ready rolled puff pastry
1 x 400g pack of 6 pork and apple sausages
3 tablespoons of caramelised onion chutney
1 egg, beaten
Preheat the oven to 200 degrees and line two baking sheets with non-stick baking paper. Unroll the pastry and turn it so the long side is facing you, before cutting it widthways into three equal sections.
Smear a tablespoon of chutney evenly down the centre of each piece of pastry. Now using a sharp knife or scissors, slit the skin on one of the sausages, discarding the skin and laying the sausage on the pastry. Repeat with another sausage, gently squidging the two together where they meet.
Using your fingers or a pastry brush, smooth the beaten egg down the right hand side of the pastry, then roll the sausage up in the pastry, ending up with the seam underneath.
Cut the roll into six even pieces, then slash each piece a couple of times across the top before brushing again with the beaten egg. Repeat the process with the other pastry pieces and sausages, then arrange on the baking trays.
Bake for 25-35 minutes until they are puffed and golden brown, and the meat is cooked through. These can be eaten cold but I guarantee you will eat at least two when they are warm from the oven.
