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
Prep:15 mins
Serves 8
6 pork sausages2 tbsp caramelised onion chutney1 tsp wholegrain mustard1 tbsp chopped thyme320g sheet puff pastry1 beaten egg½ tbsp poppy seeds
STEP 1Heat 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.
