Great to make with the kids, these sausage rolls take care of any leftover sausage meat from the Christmas stuffing and makes for a tasty snack or lunch.
- Butter or oil, for greasing
- Plain flour, for dusting
- 320g sheet of puff pastry
- 350g sausage meat (see tip)
- 50g mild Cheddar, chopped into small cubes
- 1 tbsp Worcestershire sauce (we recommend Sarson’s)
- 1 tsp dried oregano
- 100g Branston Mediterranean Tomato Chutney
- 1 egg, beaten
- Ground black pepper
- Preheat the oven to 200C/gas 6 and grease and line a baking tray with baking paper. On a surface lightly dusted with flour, roll out the pastry sheet and cut in half lengthways, so you have two long strips.
- In a bowl, mix together the sausage meat, Cheddar, Worcestershire sauce and oregano, then season with pepper. Dust your hands with flour and then shape half of the sausage meat into a sausage-shape the length of the pastry strips. Lay it on one side of the strip, leaving a border of a pound coin’s width down one side, and repeat with the remaining sausage meat and the other strip of pastry. Drip a line of Branston Mediterranean Tomato Chutney on the side of the meat that has the majority of the pastry and dap the border with some of the beaten egg.
- Fold the other side over to seal, enveloping the sausage meat, and push a pattern in to the border with the prongs of a fork, leaving the ends open. Cut each roll into in half, then half again for large sausage rolls or cut the halves into three pieces for small sausage rolls, and place on the prepared tray. Brush with the remaining beaten egg, then bake for 15 mins, until golden and sizzling. Leave to cool for 15-20 mins and then serve.
If you don’t have any sausage meat leftover or need to more of it, use sausage meat from sausages by squeezing them out of their skins.