Sausage Roll Parcels with Apple & Cider Brandy Chutney

Ingredients

Pinch of plain flour, for dusting
500g pack puff pastry
450g good quality pork sausage meat (or sausages with skin removed)
1 tbsp fresh chopped parsley
1 small onion finely chopped
150g Tracklements Apple & Cider Brandy Chutney
Salt and pepper to season
1 egg, beaten

Method

1. Preheat oven to 200°C/ gas mark 6. Lightly grease 2 baking trays. Dust a little plain flour over your kitchen tops and roll the pastry (if you have bought a ready rolled pastry you will need to roll it thinner to ensure the perfect thickness) until it is approx. 30cm x 50cm. Then cut it into 15, 10cm squares. You can make them a little smaller if you want bite-sized pieces.
2. Mix together the sausage meat (with the skin removed), parsley, onion, Apple & Cider Brandy Chutney and season with salt and pepper in a bowl.
3. Put a dessert spoon size of the sausage mix into the centre of the pastry square you have cut.
4. Make a parcel shape by folding the 4 corners in and seal at the top. Place onto the baking tray. When you’ve done all of the parcels, brush with beaten egg.
5. Bake for 20-25 minutes, or until cooked through and the pastry is golden brown, and leave on a cooling rack to cool.
6. Serve and be amazed at this delicious wintery snack.