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Preparation Time: 10 minutes
Cooking time: 25 minutes
Serves: 12 (makes)
If served as twelve sausage rolls, provides 216 cals, 20g fat (of which 6g saturates), 2g sugar and 0.7g salt per roll.
Ingredients
- 1 packet of sausages
- 4 tbsp of chutney
- 350g (12oz) roll of puff pastry
- 1 egg, beaten
- 2 tbsp of poppy or sesame seeds
Method
1. Preheat the oven to 200°C/Fan 180°C/Gas Mark 4.
2. Slice the sausages in half lengthways and squeeze out the sausage meat into a bowl. Add chutney and mix.
3. Unroll the puff pastry and cut in half lengthways.
4. Brush a border of egg wash down the long side of each piece of pastry.
5. Divide the sausage and chutney mixture in half, shape one piece of the sausage meat the length of the long side of pastry and place the meat in the middle.
6. Tightly roll the pastry over the meat so one edge of the pastry covers the egg glazed side.
7. Use a fork to crimp along the long edges of the pastry edges, sealing both edges firmly together. Repeat the process with the remaining piece of sausage meat.
8. Glaze each pastry with the remaining beaten egg, cover and chill for 15 minutes.
9. Remove from the fridge, repeat the egg wash and sprinkle with seeds.
10. Cut each half into 6 pieces and arrange on a baking tray.
11. Bake for 25 minutes, until golden.
12. Remove the tray from the oven, allow to cool on a cooling rack.
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