Mini Sweet Chilli, Onion & Coriander Sausage Rolls

Ingredients

  • 400g best-quality sausage meat
  • ½ carrot, peeled and grated
  • 2 tbsp coriander, chopped
  • 1 large egg, beaten
  • 2 tbsp Mrs Bridges Sweet Chilli Onion Relish
  • ½ tsp chilli flakes
  • 450g ready-rolled puff pastry
  • a little flour for dusting

Recipe

In a large mixing bowl, combined the sausage meat, carrot, chopped coriander, chilli flakes and relish together until combined. If the mixture feels a little loose, you can add a spoonful of flour.

Work in two batches, diving the pastry. Roll the puff pastry out onto a floured surface into a rectangular shape. Cut this down the centre, and add a long layer of sausage mix down the middle of each rectangle.

Fold the pastry over, wrapping the sausage meat, and press the sides of the pastry rectangle together. Slice cross-ways to make approx. 8 to 10 pieces from each length. Then lightly score the top of each mini sausage roll before brushing the top with the egg yolk. Repeat the process until the mixture and pastry are used up.

Place the mini sausage rolls on a baking sheet, and bake in a pre-heated oven at 200c (180c fan) for 20 minutes, until the tops are golden, and the meat is cooked through.

Serve with the relish as a dipping sauce.

Tip: Any leftover sausage meat can be frozen to use another time.

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