Cheese and Chutney Sausage Rolls

Our Cheese and Chutney Sausage Rolls are divine and the perfect festive treat to please your guests! Tangy Onion Chutney, herby sausage and Red Leicester rolled into puff pastry.

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Cook: 50 mins

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Preheat oven to 200°C/ 400°F. Heat olive oil in a non-stick pan and add red onion. Cook for 5 mins until soft, then add caramelised red onion chutney and rosemary. Cook for a further 2-3 mins, remove from heat and set aside.
Add chutney-rosemary mixture to a large bowl along with sausage meat and Red Leicester, then season to taste. Mix until combined
Make sure your puff pastry is cold and don't allow it to come to room temperature or it will become too sticky to use. Roll out your sheet of puff pastry and slice down the middle lengthways. Split your sausage mixture into two and then lay down the length of your two puff pastry sheets.
Brush egg wash over exposed pastry and then fold pastry over, joining two edges together to enclose the meat. Lightly brush with egg wash and slice into 10 sausage rolls per sheet of pastry. Top with black and white sesame seeds, then bake for 20 mins.

Nutritional Info

Cals – 95
Carbs – 6g
Protein – 3g
Fat – 6g

Ingredients

Serves Makes 20

For The 'Sausage' Rolls

  • Tbsp of extra virgin olive oil.
  • 1 red onion - finely chopped.
  • 3 tbsp of caramelised red onion chutney.
  • Two sprigs of fresh rosemary - finely chopped.
  • 6 sausages - deskinned.
  • 100g of Red Leicester cheese - grated (or any cheese of your choice).
  • Salt and pepper, to taste.
  • Sheet of pre-rolled puff pastry.
  • 1 egg - beaten.
  • Black and white sesame seeds.

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