Ingredients

Method

• 320g Co-op Ready Rolled Puff Pastry
• 6 tbsp Co-op Irresistible San Marzano Tomato & Chilli Chutney
• 400g Sausagemeat (Lashfords traditional breakfast pork sausages, skins removed)
• 1 egg (beaten)
• 2 tsp sesame seeds or nigella seeds (optional)

• Remove the puff pastry from the box, unroll leaving on the baking paper. Cut in half lengthways to form two long strips. Spread both strips with a thin layer of the chutney, leaving a border along the edges.
• Tip the sausagemeat into a large bowl, add 3 tbsp cold water and suash together. Divide the mixture in two and mould each half into a cylindrical shape. Place each portion of meat into the middle of a pastry strip, leaving a border at either side. Using the beaten egg brush the pastry border and top of the sausage mix. Fold one edge of the pastry over meat and roll to encase, then use a fork to press the pastry edges together. Cut the sausage rolls into 5cm lengths and place on a baking tray (still using the baking paper). Chill for 20 mins. Put aside the remaining beaten egg for step 3.
• Can be made a day ahead or frozen for up to one month; to bake from frozen, add an extra 10 mins to the cooking time.
• Heat oven to 200C / 180C fan / gas 6. Brush the sausage rolls with the rest of the beaten egg and sprinkle with the sesame seeds or nigella seeds (if using). Bake in the oven for 30-35 mins until the pastry is a deep golden colour. Transfer the sausage rolls to a wire rack and leave to cool for 10 mins.