These sausage rolls aren’t nearly as hard to make as they look. Pop a little onion jam and a sausage onto shop-bought pastry and plait.
- 6 chunky pork and tomato sausages, skins removed
- 500g all-butter puff pastry
- 1 x jar onion jam or fruit chutney
- 1 egg, beaten with a little milk
Preheat the oven to 200ºC/400ºF/Gas Mark 6 and line a baking sheet with baking parchment.
Cut the pastry in half lengthways. Roll out on a lightly-floured surface to about 30cm x 10cm.
With the longest length of the pastry closest to you, place 3 separate tsp full of jam or chutney, straight onto each pastry half, spacing out evenly, and allowing space between each tsp of jam.
Put a skinless sausage on each tsp of jam, vertically.
Cut the pastry between the sausages creating 3 sausage pastries from each pastry half.
Now cut parallel, diagonal slits either side of the sausages in the pastry about 1cm apart.
Lightly brush the pastries with water and then plait/fold the strips alternately over one another to create sausage plaits.
Place the sausage plaits on the lined baking sheet and bake in a preheated oven for about 15-20 mins until the pastries are risen and golden.
Serve hot or cold with seasonal salad.
Try this recipe with our apple chutney in place of the onion jam.