These sausage rolls aren't nearly as hard to make as they look. Pop a little onion jam and a sausage onto shop-bought pastry and plait.
- 6 chunky pork and tomato sausages, skins removed
- 500g all-butter puff pastry
- 1 x jar onion jam or fruit chutney
- 1 egg, beaten with a little milk
- Preheat the oven to 200ºC/400ºF/Gas Mark 6 and line a baking sheet with baking parchment.
- Cut the pastry in half lengthways. Roll out on a lightly-floured surface to about 30cm x 10cm.
- With the longest length of the pastry closest to you, place 3 separate tsp full of jam or chutney, straight onto each pastry half, spacing out evenly, and allowing space between each tsp of jam.
- Put a skinless sausage on each tsp of jam, vertically.
- Cut the pastry between the sausages creating 3 sausage pastries from each pastry half.
- Now cut parallel, diagonal slits either side of the sausages in the pastry about 1cm apart.
- Lightly brush the pastries with water and then plait/fold the strips alternately over one another to create sausage plaits.
- Place the sausage plaits on the lined baking sheet and bake in a preheated oven for about 15-20 mins until the pastries are risen and golden.
- Serve hot or cold with seasonal salad.
Top Tip for making Sausage plaits
Try this recipe with our apple chutney (opens in new tab) in place of the onion jam.