CARAMELISED ONION & THYME SAUSAGE ROLLS
Take a sheet of puff pastry and stuff it with pork sausages, chutney and mustard to make these onion & thyme sausage rolls. They're perfect picnic food
Provided by Esther Clark
Categories Buffet, Side dish, Snack
Time 40m
Number Of Ingredients 7
Steps:
- Heat the oven to 200C/180C fan/gas 6. Squeeze the meat from the sausages into a bowl and mix with the chutney, mustard and thyme. Unravel the pastry and roll out until one side measures 43cm. Arrange the sausagemeat down the centre of the pastry. Use the egg to brush along the bottom of the pastry. Bring the pastry around the meat, and seal the edges with a fork, then cut into eight. Brush with a little more egg and sprinkle with the poppy seeds. Transfer to a lined baking sheet and cook for 25 mins or until golden.
Nutrition Facts : Calories 273 calories, Fat 19 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 18 grams carbohydrates, Sugar 3 grams sugar, Fiber 2 grams fiber, Protein 7 grams protein, Sodium 0.7 milligram of sodium
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- To make the pastry, place the flours in a mixing bowl with the salt. Make a well in the middle and pour in 150ml/5fl oz water. Stir to combine, knead for a minute, wrap in cling film and place in the fridge for 30 minutes.
- Cut the butter in half horizontally. Place a piece of butter between two sheets of baking paper and roll it out so it is 14cm/5½in wide and 13cm/5in long.
- Put the dough on a lightly floured work surface and roll into a rectangle 15x45cm/6x18in. With a short edge nearest you, place one piece of butter on the bottom third of the dough and fold over, then put the second on top of the folded over section and bring the top section over to cover the butter.
- On a lightly floured work surface, place the dough with a short edge nearest to you and roll out to 15x40cm/6x16in. Fold the bottom third up and the top third down.
- Repeat the previous step two more times. When done leave the dough in the fridge, wrapped in cling film until you are ready to use it.
- For the caramelised onions, gently fry the onions in olive oil until very soft and lightly coloured. Add the cranberry sauce and balsamic vinegar. Simmer for a couple of minutes until syrupy and season to taste.
- To make the filling, place all the ingredients in a bowl and mix together until well combined. Fry a little of the mixture for a few minutes until cooked.
- Set aside a very small piece of pastry for making the crown decorations. Roll out the rest of the pastry into a rectangle 5mm thick, about 36cm/14¼in long and 25cm/10in wide.
- Fold one side of the pastry over the top of the filling. Brush the pastry with the beaten egg where the join will be. Bring the other side of the pastry over the top and seal to form a tight roll.
- Cut the sausage roll into 12 x 3cm/1¼in-thick pieces and place on the baking tray. From the dough you set aside, stamp out 12 small crown shapes to decorate.
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