Sausage Rolls with Chilli Jam
These are not your average sausage rolls. Spice things up with this chilli jam by Christine Manfieldchef, just add beef & pork mince, buttery puff pastry and a cool beer! They're perfect for the long weekend ahead.
Ingredients
- 350 g Pork Mince
- 350 g Beef Mince
- 1 Brown Onion grated
- 1 Garlic clove grated
- 0.5 cup Semolina
- 5 tbsp Christine Manfield Chilli Jam
- Sea Salt & Black Pepper
- 4 Puff Pastry sheets
- 70 g Lescure Butter melted
Instructions
- Preheat oven to 180C. Line a baking tray with baking paper, set aside
- In a large mixing bowl combine beef mince, pork mince, onion, garlic and semolina. Add 4-5 tbsp of Christine Manfield Chilli Jam, (adjust to your preferred level of spice)
- Season with a little salt & pepper and mix with a wooden spoon until smooth
- Separate the puff pastry sheets and rest on a clean bench
- Spoon generous amounts of the filling onto the centre of each sheet, in a long sausage shape and roll to make a cylinder approximately 20 cm long, tucking the pastry seam to the underside of the sausage roll
- Trim any excess pastry off the sides & crimp the ends with a fork to seal the rolls
- Place onto the baking tray and repeat until all the mixture has been used
- Use kitchen scissors or a knife to score the top of the sausage rolls in decorative lines down the middle of the roll
- Brush the tops with melted butter and sprinkle with sesame seeds
- Bake in the oven for 35-40 mins, or until golden brown & cooked through
- Serve sausage rolls with a little extra chilli jam on the side, (optional)
