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