The easiest sausage rolls - the best finger food.
Best served with a fat dollop of mustard.
Cooking Time (Including Preparation Time): 1 Hour
100g Wyke Farms Vintage Cheddar
400g Pack Sausages
A Few Sprigs Thyme
Dollop of English Mustard
4 tbsp Red Onion Chutney
375g Pack Ready Rolled Puff Pastry
Preheat oven to 200C/180C fan.
Grate the cheese. Squeeze the sausages out of their skins into a bowl. Mix in the grated cheese, thyme leaves, mustard and some seasoning. Warm the chutney slightly so it spreads more easily.
Unravel the sheet of puff pastry. Cut in half lengthways then spread each rectangle with the red onion chutney.
Divide the sausage mixture in two and spread along the length of each pastry strip in a cylindrical shape leaving a 1cm border. Brush the top of the sausage meat and borders with beaten egg then tightly roll the pastry over the sausage to encase it. Cut into 12 sausage rolls then chill for 15 minutes.
Brush the remaining egg over the sausage rolls and sprinkle over the sesame seeds. Bake for 30 minutes until cooked through and deep golden brown.