Shop bought sausage rolls are never ever as good as the home made version, even if that means buying ready made pastry. It also means you have the opportunity to experiment with the flavours and ingredients and put whatever you want inside. For my version I’ve used Lincolnshire sausage meat and added apple chutney then topped with crumbled stilton.
- 1 packet of ready rolled puff pastry
- 6 tsp of apple chutney
- 4 Lincolnshire sausages (taken out of the skins)
- few tbsp of milk for glaze
- Stilton (for the tops- I like Paxton and Whitfield’s Finest English Stilton Jar– £28.00 for 500g)
- Preheat your oven to 200 degrees c and grease two baking trays
- Unroll the pastry and cut into 4 thickish strips (see photo)
- Remove the sausage meat from the skins and combine together in a bowl. Halve and roll into 2 thin strips
- Place a little apple chutney in a line down the centre of the remaining two strips. Wash the edges of the pastry with milk
- Carefully place the apple chutney strip on top of the sausage meat strip. Using a fork press down the edges to seal. I then used a lattice cutter (which was sent to me in this month’s Bake Box) to create a pattern on the top of the rolls, but you could leave them plain.
- Wash the tops with milk and crumble a little stilton on the top of each. Then cut into equal rectangles and place on the baking trays.
- Bake in the oven for around 25 mins (don’t worry if the chutney or stilton goes a little burnt, it all adds to the flavour!)
- Serve warm (can also be reheated)