Tear-and-share sausage rolls with tomato chutney

Makes 30
500g tomatoes, chopped
2 onions, peeled and diced
5g fresh ginger, finely grated
1 red chilli, deseeded
and finely chopped
50g brown sugar
2 tbsp tomato paste
½ tsp cayenne pepper
2 tbsp white wine vinegar
100ml cold water
1 tbsp olive oil
4 sage leaves, finely chopped
400g sausage meat
2 tbsp breadcrumbs
1 tsp freshly grated nutmeg
200g strong flour, plus
extra for dusting
175g chilled unsalted
butter, chopped
2 eggs
110ml chilled water
100g Cheddar, grated
sea salt and black pepper
2 jam jars with lids
30cm circular or
rectangular tray


In a large saucepan, combine the tomatoes, 1 onion, the ginger, chilli, brown sugar, tomato paste, cayenne pepper, white wine vinegar and cold water, and simmer for 2-3 mins until the sugar has dissolved. Season with salt and pepper, then cook on a medium heat for 15-20 mins until the mixture is thick and glossy. Sterilise 1-2 jars by cleaning with soap and water, then filling them halfway up with boiling water. Place the lids in a small pot and cover with boiling water. Leave for 2 mins, then drain and allow to dry. Fill the jars with the chutney and seal with the lids. This chutney will keep unopened in a cool, dark place for up to 3 months. In a frying pan, heat the oil and fry the remaining onion for 4-5 mins until golden brown.

Tear-and-share sausage rolls with tomato chutney Photo Gallery

Mix in the sage leaves and set aside to cool. Off the heat, mix in the sausage meat, breadcrumbs and nutmeg, then season with pepper. Pour the flour into a large bowl and add the chopped butter. Stir together, then whisk 1 egg with the chilled water in a small pot. Stir the mixture into the flour and bring together by hand into a dough, adding a little water if it is too dry or a little flour if the mixture is too wet. Dust a clean kitchen surface with flour and roll the dough out to a 40 x 10cm rectangle, with the shortest side facing front. Fold the end of the pastry two thirds into the rectangle and fold the remaining side over to form a square. Turn it 90 degrees and roll the pastry into a rectangle again and repeat the folding process.

Repeat the rolling and folding process once more, then wrap in an airtight wrap and leave to chill for 1 hr. Preheat the oven to 200°C/gas mark 6 and line the tray with baking paper. On a surface dusted with flour, cut the pastry in half and roll one into a rectangle approximately 45 x 15cm. In a small bowl, whisk the remaining egg and set aside. Divide the sausage mixture in half and roll one portion into a sausage shape the length of the rectangle. Place the sausage in the middle of the rectangle and fold one side of pastry over the sausage. Brush the folded-over pastry with the egg wash, then fold the other pastry side on top. Turn over so the folded side is on the surface. Cut into 15 equal pieces with a sharp knife and transfer the pieces, sausage-side down, to the prepared tray, positioning them side by side. Repeat with the remaining pastry, sausage meat and egg wash. Brush the sausage rolls with the remaining egg and sprinkle over the cheese. Bake for 20-30 mins until golden brown. Serve hot or cold with the tomato chutney.

Tear and share sausage rolls with tomato chutney

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