Sausage Roll Canape Bites with Apple & Cider Brandy Chutney
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Sausage Roll Parcels with Apple & Cider Brandy Chutney

These sausage roll parcels are so easy to make and will have your family begging you to cook more! Perfect for eating in front of a roaring fire.

Preheat oven to 200°C/ gas mark 6. Lightly grease 2 large baking trays.
Dust your work surface with the plain flour. Roll the pastry (even if you have bought a ready rolled sheet of pastry you will need to roll it thinner) until it is approx. 50cm x 30cm. Then cut it into 15 10x10cm squares. Use slightly smaller squares if you want them bite sized (7cm x 7cm).

In a bowl mix together the sausage meat (if using sausages snip skins and peel), parsley, onion, Apple & Cider Brandy Chutney and season.

Put a dessertspoon of the sausage mixture into the centre of the pastry square.

Fold the four corners into the middle, making a parcel shape and seal at the top. Put onto the greased baking tray. When you’ve done all of the parcels, brush with beaten egg.

Bake for 20-25 mins or until cooked through and the pastry is golden brown and leave on a cooling rack to cool.

Makes 15.

plain flour, for dusting
500g pack puff pastry
450g good quality pork sausagemeat (or sausages)
1 tbsp fresh chopped parsley
1 small onion, peeled and very finely chopped
150g Tracklements Apple & Cider Brandy Chutney
salt and pepper to season
1 egg, beaten

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