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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.
Course Appetisers, Finger Food


  • 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


  • 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)