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Sausage Rolls with Peach and Mango Chutney

Recipe & Photo by Laura Ford: • Facebook • Instagram




5 sheets ready-made puff pastry
1 tsp extra virgin olive oil
1 onion, finely diced
1 carrot, grated
½ zucchini, grated
1 garlic clove, crushed
2 thyme sprigs, leaves picked off
1 rosemary sprig, finely chopped
2 tbsp Italian parsley, chopped
400g sausage meat
200g beef mince
3 tbsp breadcrumbs
1 egg
½ jar Barker’s New Zealand Peach & Mango Chutney
Salt and pepper to taste
Egg wash – made with 1 egg beaten with 1 tbsp milk
Sesame or poppy seeds to finish (optional)


Remove puff pastry from the fridge and allow to defrost whilst preparing the filling. Preheat oven to 200°C and line 2 baking trays with greaseproof baking paper.
Heat olive oil in a small frypan on medium heat. Add onion, carrot, zucchini and garlic and cook for 5 minutes until vegetables have softened and any moisture has evaporated. Set aside to cool slightly.
Once vegetables have cooled, place in a bowl and add thyme leaves, rosemary, garlic, sausage meat, beef mince, breadcrumbs, egg and Barker’s New Zealand Peach & Mango Chutney. Season with salt and pepper and stir until everything is well combined. Divide into 10 equal portions.
Cut each square of pastry in half and place a portion of the mixture down the side of the pastry in a sausage shape. Brush the opposite edge of the pastry with the egg wash.
Roll up the pastry so that the filling is enclosed, ensuring the seam is faced down. Brush the top of rolled up pastry with the egg wash and cut into 6 even sized pieces. Please the pieces, seam side down on the prepared tray, leaving space between each roll. Top with seeds if using. Repeat with the remaining mixture and pastry.
Bake in the oven for 25-30 minutes until golden brown.

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