Sausage Roll Swirls

Serves 1
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Directions

  1. 1If you're using homemade chutney, make it first: Fry onion for 1-2 minutes.
  2. 2Add all the rest of the chutney ingredients (brown sugar, balsamic vinegar, water), mix and bring to boil.
  3. 3Cover and cook for 5 minutes, stirring every minute, adding more water if necessary until it’s a caramel consistency.
  4. 4Set aside the chutney to cool down.
  5. 5Preheat oven to 180C.
  6. 6Empty the sausages from their casing and add salt, pepper, and thyme.
  7. 7Mix the sausage meat with the egg white and set aside the yolk for brushing later.
  8. 8On the top half of the pastry sheet, spread the sausage mix.
  9. 9Then add the chutney over the sausage mix (you won’t need all of it).
  10. 10Fold the pastry over and press down slightly.
  11. 11Slice the pastry into approximately 2cm wide strips.
  12. 12Twist and roll up the pastry strips.
  13. 13Add the sausage roll swirls to a baking sheet lined with parchment paper.
  14. 14Brush the swirls with the egg yolk mixed with 1/2tsp milk.
  15. 15Add sesame seeds to the swirls.
  16. 16Bake for 28-33 minutes, ensuring the sausage and pastry are cooked all the way through.
  17. 17As soon as it’s out of the oven, drizzle with honey or hot honey.
  18. 18Garnish with rosemary.

Ingredients

  • 1 x sheet puff pastry
  • 200 g sausages
  • 1 dash Salt
  • 1 dash pepper
  • 1 dash thyme
  • 2 red onions
  • 2 tbs brown sugar
  • 1 tbs balsamic vinegar
  • 60 ml water
  • 1 x egg separated
  • 1 Honey
  • 1 sesame seeds
  • 1 rosemary
  • 0.5 tsp milk

Equipment

ovenbaking sheetparchment paperclean jar with lid

Tips

  • If it's getting too dark turn it down to 170C for the last 10 min.
  • The onion chutney will thicken when it cools.
  • Drizzle with honey or hot honey as soon as it's out of the oven and garnish with rosemary.