For the rough puff pastry:
275g plain flour
200g unsalted butter, cold and cubed
200ml ice cold water (you may not need all of the water)
½ tsp salt
1 egg to glaze
Extra butter to grease
450g sausages or good quality sausage meat
200g chutney—onion marmalade works well or anything with chilli for added warmth and kick
Preheat the oven to 200C.
To make the rough puff pastry put the flour and salt into a large bowl and add the cold and cubed butter. Using a rounded-edged knife, stir the butter into the flour so that the butter is coated. Add enough water to bind the dough, 1 tbsp at a time, if that’s easier. It shouldn’t be a sticky or a wet dough, but moist and lumpy from the cubes of butter.
If you want to make the pastry ahead of time and freeze it, add a squeeze of lemon juice with the water—this will stop the pastry turning grey in the freezer.
Tip the dough out onto a lightly floured work surface and shape it into a ‘brick’, gently patting and bringing the dough together with lightly floured hands. Using a floured rolling pin, roll out the dough into a long rectangle (around 45cm x 15cm) then fold the dough in 3 like a business letter.
Fold the bottom third up over the middle third, then the top third down to cover them. Turn the dough and repeat the process of rolling out and folding, then wrap the dough in cling-film and put it in the fridge to chill and rest for 15-30 mins.
Repeat the rolling out and folding process 2-3 more times and chill for a final 20 mins before you need to use the pastry.
While the pastry is resting, remove the skins from your sausages and place the meat in a bowl. Add a little salt and pepper and mix well.
Roll out the pastry into 2 long rectangles, around 5" wide and to the thickness of a pound coin. Divide the sausage meat in 2 and roll into long sausages to fit the pastry, you may find this easier using floured hands and a lightly floured work surface.
Spread your chosen chutney onto the pastry, making sure not to spread it right to the edges. Place the long sausages on top of the chutney. Beat the egg with a pinch of salt and brush along the long edge of the pastry then fold the other side of the pastry over the sausage and chutney and seal. Use a fork to crimp the length of the sausage roll, then trim the ends.
Using the egg wash, glaze the sausage rolls then cut up into whatever size you want: 1" sausage rolls are good as a snack/canape size, 4" is good to have as an indulgent lunch with a fresh salad. Once you’ve cut your sausage rolls, slash the tops and place on a greaseproof lined baking tray and bake until golden brown—between 15-18 mins.
Leave to cool slightly as the chutney will be piping hot. Best served warm.
Recipe: Beca Lyne-Pirkis