Boddington's Recipes

Sausage Rolls with Apple Chutney Filling


1 x 320 g pack Jus-Rol Puff Pastry Sheet (or have a go at making your own!)

227g jar Boddington’s Apple Chutney (use approx. 150g)
464g sausage meat (8 sausages)
1/2 tsp pepper

1 medium free-range egg (for glazing)
1tbsp poppy seeds/Sesame seeds (optional)


Step 1
Preheat the oven to 200°, Gas mark 4.

Step 2
Add your sausage meat, black pepper, and Apple Chutney into a bowl and mix thoroughly until combined.

Step 3
Remove your puff pastry from the packet and cut it in half lengthways.

Step 4
Spoon the pork mixture along one side of each puff pastry sheet down (leaving around 0.5cm from the edge).

Step 5
Beat an egg and use the pastry brush to brush along one side of the pastry sheets (approx. 1cm from the edge). Fold over the pastry to meet the other side and glaze with the egg mixture.

Step 6
Press down using a fork where the pastry has met the egg (to avoid the mixture spilling out).

Step 7
Cut the sausage rolls into 8 on each sheet (16 in total)- depending on how big you would like them.

Step 8
Place on a baking tray with baking paper. Eggwash the top of each of the sausage rolls and score three slits on the tops.

Step 9
Transfer to a baking tray and sprinkle the seeds on top of each one using your fingertips (they will stick to the egg mixture).

Step 10
Place in the middle of the oven for 20-25 minutes until golden brown and the pastry is firm to touch on the bottom (don’t want a soggy bottom).

Serve and enjoy!

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