Dee’s Cayenne Sausage Rolls with Tomato and Nectarine Chutney
By Dee, 17th August 2016
It’s hard to resist the lure of a freshly baked sausage roll and this vegetarian take on the classic is full of rich flavour. Packing a mouth-watering zingy spice hit, they are served with a delicious chutney on the side that’s ideal for dipping. These are great eaten hot, or pack them up for picnics or bring them to work or school in lunchboxes for an instant foodie it.
Photography: Aiala Hernando
Styling: Maaike Koorman
Recipe and Food Styling: Ajda Mehmet
- Prep: 45 mins
- Yields: Makes 12 Sausage Rolls
For the Chutney
For the Sausage Rolls
1Firstly, take the pastry out of the freezer and remove the packaging to allow it to defrost.
2Fry the onion and garlic in a little oil. Add the tomatoes, nectarines and thyme and bring to the boil. Add the salt, sugar, vinegar and chipotle sauce and cook the chutney on a medium heat for 25 minutes.
3Preheat the oven to 200ºC. Cut the sausages in half. Sprinkle the cayenne pepper in a plate and roll each sausage half in it so it is completely coated. Cut the pastry into small squares (approx 5cm x 5cm). Place one sausage half in the centre of each square, brush the edges with the beaten egg and place another square on top sealing the edges by pressing down with your finger or a fork. Repeat with the remaining sausages. Brush the tops of the pastry with the remaining beaten egg, sprinkle with nigella and sesame seeds and place them on a baking tray lined with baking paper and bake in the oven for 15 minutes until golden and crispy.
4Serve with the chutney and freshly sliced red chilli.