Makes: 20 mini rolls
Mini Beefy Sausage Rolls With Chipotle Ketchup
Prep time: 15
Cook time: 25-30
Ingredients
- 400g/ 14oz beef sausage meat
- 1 small garlic clove, crushed
- 375g pack of all butter puff pastry
- 1 beaten egg, to glaze
- 100g/ 4 oz tomato ketchup
- 2 tbsp chipotle sauce
Method
- Preheat the oven to 200C/180fan/gas6 and put the sausage meat into a food processor (if using sausages peel away the skins) with the crushed garlic, 50ml cold water and some seasoning. Combine in the processor until smooth.
- Unfold the pastry and cut in half lengthways. Divide the sausage mixture into 2 and spread along the length of each pastry rectangle in a cylinder, leaving a 1cm border.
- Roll the pastry around the meat and brush the ends with the beaten egg to keep sealed. Use a sharp knife to cut each roll into 10 pieces (approx) each about 2-3cm long. Put on a baking sheet and brush the remaining egg over each roll.
- Bake in the preheated oven for 25-30 mins, until the pastry is puffed and golden and the sausage meat is hot all the way through.
- Meanwhile, make your sauce by combining the ketchup with the chipotle and stir. Set aside in small jars if taking on a picnic.
- Leave the sausage rolls to cool slightly before packing into containers. These are delicious when hot or cold.
Recipe courtesy of Seabrook crisps for National Picnic Week.
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