Martha's Cheese and Chutney Sausage Rolls

There's nothing better than getting outdoors and enjoying the scenery of a park, beach or garden. With the weather getting warmer you may be thinking about what treats to make and take with you. We’ve teamed up with cookery writer Martha Collison, to create the perfect cheese and chutney sausage roll recipe. Ideal for alfresco dining or picnics in the sun.

INGREDIENTS

  • 1 red onion
  • 2 cloves garlic
  • 1 tbsp olive oil
  • 350g sausage meat
  • 1 tbsp chutney
  • 100g  Quicke’s vintage cheddar cheese, grated
  • 1 egg, beaten
  • 375g puff pastry
  • 1 teaspoon poppy seeds
  • 1 teaspoon sesame seeds
  • METHOD

    1. Preheat the oven to 200ºC/180oC fan/gas mark 6 and line a baking tray with baking parchment. Finely chop the red onion and garlic cloves, then heat a small amount of olive oil into a frying pan and fry over a medium heat until softened. Pour the onions and garlic into a large bowl.
    2. Add the sausage meat to the bowl with 1 tablespoon of chutney and season with black pepper. Mash everything together using a fork or squeeze together using your hands. Stir in the cheese.
    3. Lightly flour a work surface and roll out the pastry into a large rectangle, about 35x20cm.
    4. Place the filling onto the pastry strip and squeeze into a sausage shape. Brush the exposed pastry with a little beaten egg, then fold the top half over the sausage and roll. Slice the roll into 6 pieces.
    5. Place the rolls onto a baking tray, then brush the tops of the sausage rolls with the remaining beaten egg. Sprinkle with seeds, then bake for 30-35 minutes, or until golden brown and cooked through. Some of the cheese and filling might have oozed out, but this adds to their rustic charm. Eat warm, or cool completely and enjoy as an on the go snack.
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