These freeze beautifully and can be warmed and packed in aluminum foil as a welcome addition to the usual cold picnic fare.–Ghillie James
LC Fancy This Note
Hearty picnic fare that stands up to travel and appeases the gents as well as the ladies. Fancy that. Er, this.
Sausage and Chutney Puffs Recipe
- Quick Glance
- 20 M
- 45 M
- Makes 24
- All-purpose flour, for dusting
- One 15-ounce package frozen puff pastry, thawed
- 1 large egg, lightly beaten
- 4 tablespoons Apple-Onion Chutney or other chutney
- 6 sausage links of any sort
- Sesame seeds, for sprinkling (optional)
- 1. Preheat the oven to 400°F (204°C).
- 2. On a lightly floured surface, gently roll out one of the pastry rectangles to form a square. Cut the pastry square in half to form 2 rectangles. Brush the outer border of each rectangle with the beaten egg. Using a spoon, spread the chutney fairly thinly over the rectangles so it nearly reaches the edges. (Don’t go too crazy with this or you’ll end up with a sticky baking sheet!)
- 3. Working with 3 of the sausage links, squeeze the meat from the skin, keeping them separate. Using the palms of your hands, roll the sausage from each link into a thinner sausage roll that’s almost as long as each rectangle. Place 1 sausage roll lengthwise along the center of each rectangle of pastry. Divvy up the meat from the third link between the two pastry rectangles so that the meat extends almost but not quite to the edges of the pastry.
- 4. Take the long edge of each pastry rectangle and roll the pastry over the meat to make 2 long sausage rolls. Lightly brush the dough with egg and cut each roll crosswise into six pieces. Sprinkle the tops with sesame seeds and place on a baking sheet. Repeat with the second pastry rectangle and the remaining sausage links.
- 5. Bake for 20 to 25 minutes, until the pastry is golden brown. Place the sausage rolls on a wire rack to cool. Serve at room temperature.
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Testers ChoiceTesters Choice
Sep 01, 2011
A fun and different idea for your next dinner party, picnic, potluck... Made them yesterday to share with others, and they were a success. I made them with the Gardener’s Windfall Chutney (I created two versions, a spicy one and a non-spicy one). The end result was surprisingly amazing, filling, and full of taste. The dough came out to perfection: golden and crispy on the outside, yet moist on the inside. The chutney and sausage really blended well together; you could still taste the meat, but the chutney was just enough to give them a nice sweet and spicy taste. The kids, of course, also loved these due to their sweetness, and because they're fun rolls to eat with your hands. One surprising factor was that they tasted just as good warm as cold. Oh, it did take a good 30 minutes in my oven to have the dough cooked to perfection.
Sep 01, 2011
I made this recipe after making the Gardener’s Windfall Chutney. Very easy and fast to make. Ended up using about twice as much chutney as the recipe asked for. I wasn’t sure how it would end up, as the chutney was chunky, however, I didn’t need to worry about it. I used fresh pork sausage from a local Berkshire pork farmer and it was superb! I baked one to taste it, and froze the other three for future dinner parties. Exquisite with a glass of Spanish Rioja. Will definitely make this one again.
Sep 01, 2011
I’ve made sausage rolls for many years. I prefer them without the chutney and without the sesame seeds, just because this makes them more traditional. They were nice, but sausage meat is very different in the U.S., so it changes the taste. I would add a grated onion to the sausage mixture.
The best thing to eat a sausage roll with is HP sauce. The chutney is OK. I would try it with the chilies the next time around. It does taste nice with cheddar and crackers. The rolls freeze perfectly, but honestly, they all went on Sunday night with the beer!
Sausage and Chutney Puffs Recipe © 2011 Ghillie James. Photo © 2011 Laura Hynd. All rights reserved.