Perfect for school lunch boxes and picnics, try making these super easy sausage rolls with a dash of chutney for a fruity finish
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.