Chutney & Cheese Sausage Rolls with Puff Pastry Recipe
These super easy to make Chutney and Cheese Sausage Rolls combine the classic British flavours of cheese and pickle or chutney with the tastiest pastry snack in town. You simply can't go wrong, especially with my simple step-by-step instructions and all the tips you could ever need!
Preheat the oven to 200c fan | 220c | 390f or equivalent.
Line a large baking sheet with parchment or a silicone mat.
Roll 320g Puff Pastry out on a floured surface to about 0.25 inch thickness. Or unroll a sheet of ready rolled pastry.
Cut the sheet into half lengthways with a sharp knife.
Skin enough sausages to get 450g Pork Sausage Meat. Or if using ready prepared sausage meat, split it into two and form each half into a long sausage.
Spread 4 tbsp Chutney evenly along the bottom half of each pastry strip. Make sure to go right to the ends.
Sprinkle 100g Grated Cheese over the chutney - again keep it as even as possible along the whole length of both pieces of pastry.
Place the sausagemeat around ⅔ of the way along each pastry strip. Make sure it reaches from end to end. You can mould the sausage meat into the right shape as you go. Try to keep it as even as possible so that it cooks nice and evenly.
Beat 1 Egg in a small bowl. Use a pastry brush to cover the large side of exposed pastry.
Start to roll the pastry around the sausage meat starting with the unwashed smaller top section. Keep the pastry nice and tight to the sausage meat.
Continue to roll until the meat is totally sealed. You may need to stretch the pastry a little as these are well filled rolls.
Wet your finger a little and gently press along with pastry seam – this will allow the pastry to meld together and reduce the likelihood of the pastry coming apart as it cooks. Make sure the rolls are positioned seam side down from this point on.
Use a sharp knife to trim off the very ends of each roll. Cut each roll in half. You can continue to cut each roll separately or line them up for the next cuts.
Still using the sharp knife, cut each of the 4 rolls into 3 pieces. I mark the cuts out to make sure I am cutting in the right place.
Move the rolls to the lined baking tray and wash all over the top and sides with more of the beaten egg. Don't wash the ends with the exposed sausage meat.
Sprinkle 25g Grated Cheese over the top of the rolls. Spend a moment and go slowly - try not to lose too much to the baking tray and keep it piled on top of the pastry.
Bake for 15 to 20 minutes – until the pastry is golden all over.
Allow to cool a little before digging in or move them to a rack to cool fully.