Feast Norfolk Magazine
Recipe by The Pigs, Edgefield, Holt | www.thepigs.org.uk
Makes 4 – 6
INGREDIENTS
2tbsp of red onion chutney (recipe below)
50ml of good quality ale
1tbsp of chopped thyme
350g of sheet puff pastry
1 beaten egg
METHOD
Heat the oven to 200C/180C fan/gas 6.
Place your sausage meat into a bowl and mix with the chutney, mustard and thyme along with the ale.
Roll out your pastry until it is around 40cm long on one side and around 8cm on the other side.
If you have a piping bag pipe your sausage meat mixture down the centre of the pastry.
Brush the egg along the bottom of the pastry.
Bring the pastry around the meat, and seal the edges with a fork, then cut into either 4 or 8 depending on how big you would like your sausage rolls.
Brush the top with egg.
Place on a lined baking tray and cook for 20- 25 mins until golden.
RED ONION CHUTNEY
INGREDIENTS
10g of salted butter
3 large red onions, thinly sliced
60g of dark brown sugar
40ml of balsamic vinegar
salt to taste
METHOD
Heat olive oil and butter in a large pan (deep based if possible) over medium heat.
Add the sliced onions and sugar into the pan and cook out slowly until the onions start to caramelise – this can take up to 15 minutes.
Pour the red wine and balsamic vinegar into onion mixture, stir to make sure they are well mixed together and bring to a boil.
Reduce heat to medium-low and simmer until liquid is evaporated and a caramelised, syrupy texture is being achieved- this can take around 15 to 20 minutes. Season with salt.
Take off the heat and allow to cool before using
