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sausagerolls

Sausage Rolls with Peach and Mango Chutney

Recipe & Photo by Laura Ford: www.laurafordnutrition.wordpress.com • Facebook • Instagram

 

sausagerolls

Ingredients

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)

Instructions

1
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.
2
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.
3
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.
4
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.
5
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.
6
Bake in the oven for 25-30 minutes until golden brown.
7
Enjoy!

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