Caramelised Red Onion Chutney & Goats’ Cheese Sausage Rolls

Caramelised Red Onion Chutney & Goats’ Cheese Sausage Rolls

Preparation time: 30 Minutes Cooking time: 20 Minutes
Caramelised Red Onion Chutney & Goats’ Cheese Sausage Rolls By

You'll need

375g ready-rolled all butter puff pastry
Plain flour, for dusting
450g pork sausage meat
2 tablespoons freshly chopped sage
175g The English Provender Co. Caramelised Red Onion Chutney (about half a jar)
100g hard goats’ cheese, finely grated
1 egg, beaten
2 teaspoons poppy seeds

How to make

Preheat the oven to 220°C, Gas Mark 7. Place the pastry on a lightly floured surface & unroll.

Divide the pastry in half lengthways, so you have 2 long pieces. Spoon the Caramelised Red Onion Chutney over the base of each, leaving a border of about 2.5cm. Sprinkle over 75g of cheese.

Place the sausage meat in a large mixing bowl with the sage & mix well. Halve the mixture & using slightly wet hands, gently form each into a long skinny sausage the same length as the pastry.

Place a long sausage in the middle of one of the pastry pieces & brush one of its long edges with some of the egg. Roll into a long cylinder, making sure the pastry overlaps where it meets.

Place seam-side down & cut into 6 rolls. Gently squeeze the cut ends of each to neaten them if necessary. Repeat with the other half.

Transfer the rolls to a non-stick baking sheet. Brush with egg & sprinkle with poppy seeds & remaining cheese. Bake for 20 minutes or until cooked & golden brown.

 

Caramelised Red Onion Chutney & Goats’ Cheese Sausage Rolls

Preparation time: 30 Minutes Cooking time: 20 Minutes

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