Sausage rolls with a curried date chutney
This is going to be your new favourite sausage roll recipe – and it’s even better when paired with Clem’s curried date chutney!
Sausage rolls with a curried date chutney
- Makes 10–12
- 15 minutes prep time
- 35 minutes cooking time
Ingredients:
- 1 kg Woolworths Bulk Farmstyle Wors
- 400 g Woolworths Frozen Puff Pastry Roll
- 2 Woolworths Free Range Eggs, beaten
- 4 T Woolworths White Sesame Seeds
- Freshly ground black pepper
- Flaked salt
For the curried date chutney:
- 3 T Woolworths Canola Oil
- 2 large onions, thinly sliced
- Salt and freshly ground black pepper to taste
- 70 g Woolworths Fresh Crushed Garlic, Ginger, Chilli & Turmeric
- ½ t Woolworths Chilli Flakes
- 2 T Woolworths Mustard seeds
- 1 T Woolworths Cape Malay Curry Powder
- 200 g Woolworths Chopped Dates
- ¼ cup water
- ¼ cup brown vinegar
Cooking instructions:
- For the sausage rolls, preheat your oven to 200°C.
- Remove the sausage meat from its casing and arrange along the bottom of thawed puff pastry, reshaping a sausage.
- Carefully roll the pastry over until it meets the pastry on the other side and cut along where they meet using a sharp knife. Pinch the pastry together to seal in the sausage.
- Brush the pastry with beaten egg then sprinkle with sesame seeds, black pepper and flaked salt. Using kitchen scissors or a knife, cut slits into the top of the pastry before baking at 200°C for 20 minutes or until golden and crisp.
- Serve the sausage rolls with the curried date chutney.
For the curried date chutney:
- Heat the oil in a pan over medium heat before adding the onions and seasoning them with salt.
- Cook the onions until soft but not caramelised before adding the garlic, ginger, turmeric, chilli, chilli flakes and mustard seeds. Stir to combine then cook for a minute before adding the curry powder and toasting in the pan for a minute.
- Add the dates, water and vinegar and cook until reduced to a jammy consistency.
- Add vinegar to taste should some acidity be needed.