These sausage rolls are basically cheating when it comes to homemade baking. I mean I didn’t make the chutney or the puff pastry. Heck I could have even made my own sausage meat, but I didn’t.
I bought all three of these ingredients and I put them together to make a delicious and easy picnic snack! Which is the theme of this month’s Pastry Challenge, the very one I co-host with Jen from Jen’s Food.
Sausage rolls are like a blank canvas; they are just waiting for you to add flavor and pizzazz! They are also perfect for picnics because they can be eaten cold or at room temperature.
As I said above these sausage rolls are like cheating, but when you eat them and they are better then any store bought sausage roll, that guilt will quickly fade.
Bramley Apple Sausage Rolls with Apple & Pear Chutney
½ Bramley Apple, chopped small
knob of butter
500g sausage meat
500g puff pastry
4-6 heaped tablespoons of Apple & Pear chutney
1 egg, beaten
Melt the butter with the chopped apple and heat until the apple is soft. Leave to cool while you roll out the pastry to approximately 32x20cm. Then cut in half-length wise so you have two long thin pastry strips. Spread 2-3 tablespoons of chutney on each one, leaving a border along the edges. Then mix the sausage meat with the cooled apples before dividing as evenly as possible into two portions. Make each one to look like a long sausage and place on top of apple chutney, then fold the pastry over the sausage meat and press down to seal. Use a fork if it’s not sticking. Cut the sausage rolls into whatever size suits you before glazing with the beaten egg. Be sure to cut a few slices in the top of each pastry. Then enjoy!