Homemade sausage rolls with caramelised onion chutney

There is a certain nostalgia about warm sausage rolls, fresh from the oven with a spoonful of hot English mustard. We added a spoonful of caramelised onion chutney and paired this with our free-range sausage meat for traditional flavour, but you could try squeezing our Toulouse sausages from their natural casings and pairing them with Dijon mustard for something a little bit different.

55 mins

4

Medium

• 400g Field & Flower sausage meat
• 375g ready roll puff pastry
• 2 tbsp caramelised onion chutney
• 1 medium egg, beaten
• Pinch of crushed black pepper
• Pinch of za'atar

1. Preheat the oven to 200C.

2. Remove the pastry from the fridge 20 minutes before making to soften it a little.

3. Lightly flour a work surface and roll the pastry into a large rectangle, about as thick as a 1 pound coin. Cut the pastry into two even rectangles and then place them both onto a lined baking tray.

4. Spread 1 tbsp of the caramelised onion chutney down the centre of each pastry rectangle. Roll your sausage meat into two thick sausage shapes and lay this on top of the chutney, making sure to spread evenly and all the way to the ends. Spoon the remaining chutney on top of the sausage meat.

5. For each rectangle, egg wash the edges of the pastry and then fold the pastry over the top of the meat to form a seal. Using a fork, press down on the pastry edges to create a further seal. Egg wash the outside of the pastry and sprinkle with crushed black pepper and za’atar, then bake for 30-40 minutes until the pastry is golden brown.