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Mini stuffing and chutney sausage rolls recipe

Mini stuffing and chutney sausage rolls recipe

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These hot and crispy sausage rolls are the only treat you need while watching fireworks. The perfect finger food, made even more delicious with a dollop of chutney. See method

  • Makes 20 sausage rolls
  • 15 mins to prepare and 25 mins to cook, 5 mins to cool
  • 144 calories / serving
  • Freezable

Ingredients

  • 350g pack Tesco Finest pork sausagemeat
  • 130g pack Tesco Finest sage & red onion stuffing mix
  • 320g Tesco Finest ready-rolled puff pastry
  • 2 tbsp Tesco Finest red onion chutney (or Tesco Finest chilli relish)
  • 1 egg, beaten
  • Poppy seeds
If you don't have red onions, try using white, brown or spring onions

Each serving contains

  • Energy

    600kj
    144kcal     7%

  • Fat

    9g 13%

  • Saturates

    4g 22%

  • Sugars

    2g 2%

  • Salt

    0.3g 6%

of the reference intake
Carbohydrate 8.6g Protein 5.8g Fibre 0.8g

Method

  1. Mix a Tesco Finest pork sausagemeat pork sausagemeat with 90g Tesco Finest sage & red onion sutffing mix and a large pinch each of smoked paprika and black pepper. On a baking sheet, unroll Tesco Finest ready-rolled puff pastry on its paper and halve lengthways to form 2 long strips of pastry. Transfer 1 strip to a second sheet of baking paper and set aside in the fridge.
  2. Position the first pastry strip so a long edge is closest to you and spread with 1 tbsp Tesco Finest red onion chutney (or Tesco Finest chilli relish) in a strip along the nearest long edge, leaving a 2cm border. Press half the sausagemeat mixture into a sausage shape on top. Lightly spread another 1 tbsp chutney on top of the sausagemeat.
  3. Brush the border with a little beaten egg. Roll up the sausage roll from the long edge, tucking in the ends as you go. The sealed edge should naturally roll underneath, but if not, flip over to sit seam-side down. Repeat with the remaining pastry strip and sausagemeat. Chill for at least 15 mins, or up to 6 hrs.
  4. Preheat the oven to gas 6, 200°C, fan 180°C. Cut each roll into 8-10 smaller rolls. Score the tops a couple of times, then brush all over with an egg wash; sprinkle with poppy seeds. Bake for 20-25 mins until cooked through, crisp and golden. Rest for 5 mins, then serve with extra chutney.

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For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

Freezing and defrosting guidelines

In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.

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