Cheddar and red onion chutney mini sausage rolls
- December 2016
- Makes 48
- Hands-on time 40 min, oven time 20 min, plus chilling
Small in size but big in flavour – these mini sausage rolls combine tart cheddar with a sweet red onion chutney for an undeniably moreish snack.
Or if you prefer the classic option, try our homemade beef sausage rolls.
- 6.9g (3.1g saturated)
- 6g (0.7g sugars)
- Olive oil for frying
- 1 red onion, finely chopped
- Bunch fresh rosemary, leaves picked and finely chopped
- A few fresh thyme sprigs, leaves picked
- 3 tbsp red onion chutney
- 60g extra mature cheddar, grated
- 450g British free-range sausagemeat
- 2 x 320g ready-rolled all butter puff pastry sheets
- 1 medium free-range egg, beaten, to glaze
- 3 tbsp finely grated cheese or poppy seeds to top
- Heat the oven to 200°C/180°C fan/gas 6. Heat a glug of oil in a medium frying pan and fry the onion over a medium heat for 5-6 minutes until starting to soften.
- Add the rosemary, thyme and onion chutney, fry for 2-3 minutes, put in a mixing bowl, then leave to cool. Add the cheddar and sausagemeat. Season with salt and pepper then, using your hands, mix everything together really well.
- Unroll a pastry sheet and halve lengthways. Place a quarter of the sausage mixture down the length of each half of pastry, just off-centre, keeping it in a 2-3cm wide sausage shape. Lightly brush either exposed edge of the pastry with egg, then fold the wider edge over onto the other exposed edge to encase the meat. Press down along the lip to seal, then brush with egg to glaze. Repeat with the remaining pastry and filling, then put the rolls on a board and chill in the fridge for 20 minutes or in the freezer for 10.
- Use a sharp knife to cut each long roll into 16 sausage rolls, then put onto baking sheets lined with non-stick baking paper. Chill again in the fridge for at least 20 minutes.
- Once the rolls feel firm, brush all over with more egg and sprinkle with the cheese/poppy seeds. Bake for 20 minutes until risen and golden and the meat is cooked through.
If at any point the pastry gets warm and softens too much, chill for 10 minutes.
Chill unbaked, wrapped in cling film, for up to 24 hours. Glaze, then bake. Freeze unbaked, then glaze and bake from frozen for 30 minutes. Baked, cooled rolls will keep chilled for 48 hours. Warm in a hot oven for
10 minutes to serve.
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