These sausage roll parcels are so easy to make and will have your family begging you to cook more! Perfect as canapes and parties or just for eating in front of a roaring fire.
Method:
Preheat oven to 200°C/ gas mark 6. Lightly grease 2 large baking trays.
Dust your work surface with the plain flour. Roll the pastry (even if you have bought a ready rolled sheet of pastry you will need to roll it thinner) until it is approx. 50cm x 30cm. Then cut it into 15 10x10cm squares. Use slightly smaller squares if you want them bite sized (7cm x 7cm).
In a bowl mix together the sausage meat (if using sausages snip skins and peel), parsley, onion, Apple & Cider Brandy Chutney and season.
Put a dessertspoon of the sausage mixture into the centre of the pastry square.
Fold the four corners into the middle, making a parcel shape and seal at the top. Put onto the greased baking tray. When you’ve done all of the parcels, brush with beaten egg.
Bake for 20-25 mins or until cooked through and the pastry is golden brown and leave on a cooling rack to cool.
Makes 15.
Ingredients:
plain flour, for dusting
500g pack puff pastry
450g good quality pork sausagemeat (or sausages)
1 tbsp fresh chopped parsley
1 small onion, peeled and very finely chopped
150g Tracklements Apple & Cider Brandy Chutney
salt and pepper to season
1 egg, beaten
