Take a sheet of puff pastry and stuff it with pork sausages, chutney and mustard to make these onion & thyme sausage rolls. They’re excellent picnic meals
- Preparation and cooking time
- Prep:15 minutes
- Prepare dinner:25 minutes
- Straightforward
- Serves 8
- Freezable
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Components
- 6 pork sausages
- 2 tbsp caramelised onion chutney
- 1 tsp wholegrain mustard
- 1 tbsp chopped thyme
- 320g sheet puff pastry
- 1 overwhelmed egg
- ½ tbsp poppy seeds
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Technique
- STEP 1
Warmth the oven to 200C/180C fan/gasoline 6. Squeeze the meat from the sausages right into a bowl and blend with the chutney, mustard and thyme. Unravel the pastry and roll out till one aspect measures 43cm. Organize the sausagemeat down the centre of the pastry. Use the egg to brush alongside the underside of the pastry. Carry the pastry across the meat, and seal the perimeters with a fork, then reduce into eight. Brush with a bit extra egg and sprinkle with the poppy seeds. Switch to a lined baking sheet and prepare dinner for 25 minutes or till golden.