CHEDDAR & CHUTNEY SAUSAGE ROLLS

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

01 Preheat your oven to 180°C/160°C fan/gas mark 4.

Step 2

Squeeze the sausages out of their skins into a bowl.

Step 3

Grate the cheese, strip off the thyme leaves and add to the sausage meat with the mustard. Season with salt and pepper, and mix to combine.

Step 4

Warm the chutney slightly, in the microwave or a small saucepan, so it spreads more easily. Crack the egg into a small bowl and whisk.

Step 5

Unravel the sheet of puff pastry and cut in half length-ways. Spread the red onion chutney over the top of each rectangle.

Step 6

Divide the sausage mixture into two equal parts. Lay out the mixture along the length of each pastry strip in a cylindrical shape – you want there to be a 1cm (½in) border.

Step 7

Brush the top of the sausage meat and borders with some of the beaten egg. Tightly roll the pastry over the sausage meat to encase it. Cut into 12 sausage rolls and chill in the fridge for 15 minutes.

Step 8

Brush the remaining egg over the sausage rolls and sprinkle over the sesame seeds. Bake in the oven for 30 minutes until cooked through and a deep golden brown. Serve.