I love making packed lunches for my children five days a week, said no one, EVER! It gets to this stage in the school year when all your lunch box planning intentions from September have done a runner, and you’re reduced to scrabbling around in the fridge with panic in your very soul, terrified that there’s nothing to put in the kids’ lunch boxes except for a questionable looking solitary slice of ham that may well be past its sell-by date.
So in order to prevent such stressful ordeals, I’ve come up with a recipe you can make once and then have a few days’ worth of lunches in the freezer ready to pluck out in times of crisis. I give you my Chutney Sausage Rolls – quick and easy lunchbox fillers made using only a handful of ingredients.
I’ve made them in generous proportions as my boys are famished by lunchtime, but you could always cut yours into more dainty-sized pieces for smaller appetites. I’ve used ready-rolled puff pastry (obvs never make my own) along with some chutney, a packet of sausage meat and some beaten egg. Really inexpensive, and really REALLY tasty. Honestly my vegetarian husband was absolutely GUTTED that he couldn’t have one!
I’ve created a pretty plaited effect with the pastry – well I tried to anyway! It started off well and then I kind of got in a muddle. I won’t be entering the Bake Off anytime soon with my haphazard skills in the pastry department that’s for sure. But once they were cut up and cooked they puffed up a treat and I don’t think it matters that they’re not entirely perfect.
I taste tested a couple before allowing them to cool, wrapping them up in foil and popping in the freezer. Get them out as and when you need them and they’ll defrost in the lunchbox keeping everything nice and cool at the same time. You are now officially #winningatlife
Perfect for school lunch boxes and picnics, try making these super easy sausage rolls with a dash of chutney for a fruity finish
- 375 g ready rolled puff pastry
- 2 tsp chutney
- 500 g sausage meat
- 1 egg beaten
Take the puff pastry out of the fridge and allow it to come to room temperature for about 30 mins. Pre-heat the oven to 200C/180C fan/gas 6.
Unroll the pastry and cut it in half across the middle. Dust a board with flour and then place one of the pastry halves on it, and roll it out to make it a little thinner.
Spread a teaspoon of chutney in a line up the middle of the pastry.
Roll half of the sausage meat into a long sausage shape to fit on top of the line of chutney and press it into place.
Cut the pastry either side of the sausages into 2cm strips from the edge of the pastry to the edge of the sausage meat.
Plait the strips over the top of the sausage meat. Don't worry if it's not perfect - mine certainly wasn't! Cut into approximately 8 slices.
Oil a baking sheet and then place the slices on top with plenty of space in between for them to puff up. Brush the slices all over with beaten egg.
Now use the remaining pastry, chutney and sausage meat to make another batch.
Bake in the oven for 30 minutes until gloriously golden and puffed up. Allow to cool and then wrap in foil to refrigerate or freeze.
I sprinkled polenta on my baking sheets to prevent my sausage rolls from getting soggy bottoms! It's how I cook my home-made pizzas too.
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