Cookies on the website:

We use cookies on this site to ensure that we give you the best experience whilst using this service. Should you wish to change your cookie settings, you can do so at any time. For more information on the cookies used, please click here.

OK

Caramelised onion sausage rolls

By Jen G on 10th Jan, 2017

Caramelised onion sausage rolls

Method

  1. Preheat a fan oven to 190 deg C
  2. Mix all the ingredients together in a bowl throughly. Shape into a ball and divide approximately in two.
  3. Cut the sheet of puff pasty in half down the centre, leaving it on the paper it comes rolled in.
  4. Place a ball of the meat in the middle of one of the peices of puff pastry and shape into a sausage across the length of the pastry 'til it meets the ends.
  5. Repeat with the second half.  This activity is best accompanied by a cold beer.
  6. Roll the pastry over once 'til it encases the meat and position it so the seal is on the bottom.
  7. Whisk the egg with a splash of milk and brush the rolls all over liberally with the egg wash.
  8. Sprinkle the top of each with sesame and poppy seeds.
  9. Using a sharp knife trim the ends off each roll and cut each one into 12 even peices.
  10. Don't throw away the trimmings. Bake those on the edge of the tray - chef's treat.
  11. Line a baking sheet with parchment paper and lay all the peices on the tray with a gap in between.
  12. Bake for 15 minutes then allow to cool on the tray before serving.
  13. You'll need to make at least a double batch as these fly off the plate. Not to mention the cheeky couple you sneak in the kitchen..ssshhh I won't tell.

Recipe Notes

Try this recipe with your favourite chutney at home too - you'll be pleased you did.

Twitter Google + Facebook Pinterest LinkedIn Email