English Sausage Rolls With Tomato-Chili Chutney - cooking recipe

Ingredients

1 lb tomatoes, diced
1/4 cup brown sugar
2 None large onions, peeled and finely chopped
1/2 cup ginger, peeled and grated
1 None red chili, chopped
2 tbsp tomato paste
1 pinch cayenne pepper
1 pinch cumin
1 tbsp olive oil
4 sprigs fresh sage, leaves picked and chopped
1 lb sausage meat
1 pinch ground nutmeg
1 tbsp breadcrumbs
1 lb frozen puff pastry, defrosted
1 None egg, beaten
1/4 lb cheese, grated

Preparation

For the tomato-chili chutney, heat the tomatoes in a saucepan with the brown sugar, 1/2 the onions, ginger, chili and tomato paste. Simmer, stirring frequently, for 15 mins (add a little water if necessary). Stir in the cayenne pepper and cumin and season. Set aside to cool.
Meanwhile, heat the oil in a frying pan, add the remaining onions and sage and saute for 3-5 mins until the onions are translucent. Set aside to cool.
Preheat the oven to 400\u00b0F. Line a baking sheet with parchment paper. Transfer the cooled onions to a large bowl and mix in the sausage meat, nutmeg and breadcrumbs. Season to taste. Divide in 1/2 then roll into 2 long, thin sausage shapes. Open up the puff pastry and cut in 1/2 lengthways, place the sausage meat along the center of each pastry rectangle and roll up to make two long cylinders, brushing with a little water, to seal. Cut each cylinder into approximately 7 sausage rolls. Transfer the rolls, seam-side down, onto the baking sheet, brush with egg and sprinkle with grated cheese. Bake for 20 mins until golden brown and serve with the chutney.