Ideal for picnics, parties, or a comforting homemade snack.

Prep & Cook Time: 40 minutes
Serves: Approx. 14 small rolls

A deliciously simple homemade sausage roll Recipe with flaky puff pastry wrapped around pork, caramelised leeks, and a spoonful of Boddington’s Apple Chutney for that signature tang. 

Ingredients:

• • 60g breakcrumbs 
    
  • 500g puff pastry (ready-rolled or block) 
    
  • 500g minced pork 
  • 2tsp Worcestershire sauce 
  • 1 jar Boddington's Apple Chutney (2tbsp in filling + extra from spreading) 
  • 1 leek, finely sliced and fried in 1 tbsp butter 
    
  • 1 apple, grated 
  • 1 egg (for brushing) 
  • 1 tbsp mixed seeds (your choice of nigella, sesame, poppy)
    

Seasonings:

• • 2 tsp dried thyme 
  • 1 tbsp dried sage 
  • 1 tsp onion powder 
  • 1 tsp freshly cracked black pepper 
  • 1 tsp salt 
  • 15g soft light brown sugar 

Don't have breadcrumbs? Make your own by blending a slice of bread or even a tortilla wrap; it's the perfect amount for this recipe. 

Method:

1. Preheat oven to 200°C (fan180°C). 
2. Line 2 baking trays with baking paper. 
3. Fry the leeks in butter until caramelised (approx.10 minutes), then set aside to cool. 
   
4. In a large mixing bowl, combine the pork, seasonings, apple, fried leeks, Worcestershire sauce, 2 tbsp Apple Chutney and the breadcrumbs. Mix well with clean hands. 
5. Roll the puff pastry to about 3mm thick and cut into 4 rectangles roughly 25cm x 23cm each. 
6. Spread a thin layer of Boddington's Apple Chutney in the centre of each rectangle, keeping the edges clean for sealing. 
7. Shape the ausage mixture into logs and place slightly off-centre on each piece of pastry. Leaving about 2cm on one side for sealing. 
   
8. Brush the exposed edge with cold water to help it stick and then fold over the pastry and crimp with a fork to seal. 
9. Cut into your preferred size of sausage roll (5-6cm makes a great snack size).
10. Place these onto the baking tray. 
11. Whisk the egg and brush it over the top, then sprinkle with the seeds (if you are using seeds).
    
12. Bake for 20-22 minutes or until golden brown and flaky, 
13. Remove from the oven and allow them to cool slightly before serving. 

These sausage rolls are best served warm with an additional spoonful of Boddington's Apple Chutney to complement. 

Loved this recipe? Why not try swapping out the Apple Chutney for Boddington's Red Onion Relish for a duo of delicious sausage rolls! 

Freexing and Reheating:

Whether you're planning ahead or saving leftovers, these rolls are freezer-friendly. So once they have cooled, store them in an airtight container or freezer bag. 

When you are feeling hungry again, just reheat straight from frozen in a preheated oven or air fryer at 200°C for 10-15 minutes until piping hot throughout. 

This recipe was developed in collaboration with our friend Amiee at Lemon Pip Bakery.