The easiest sausage rolls - the best finger food.
Best served with a fat dollop of mustard.
Cooking Time (Including Preparation Time): 1 Hour
100g of Wyke Farms Vintage Cheddar
400g of Pack Sausages
A Few Sprigs of Thyme
Dollop of English Mustard
4 Tbsp of Red Onion Chutney
375g of Pack Ready Rolled Puff Pastry
Preheat oven to 180°C.
Grate the cheese. Squeeze the sausages out of their skins into a bowl.
Mix the grated cheese, thyme leaves and mustard into the sausage meat. Add some seasoning.
Warm the chutney slightly so it spreads more easily.
Unravel the sheet of puff pastry and cut in half length-ways. Spread red onion chutney over each rectangle.
Divide the sausage mixture into two equal parts. Lay out the mixture along the length of each pastry strip in a cylindrical shape - you want there to be a 1cm border.
Brush the top of the sausage meat and borders with beaten egg yolk. Tightly roll the pastry over the sausage to encase it. Cut into 12 sausage rolls and 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 a deep golden brown.