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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Sausage and Chutney Puffs Recipe © 2011 Ghillie James. Photo © 2011 Laura Hynd. All rights reserved.