Makes 12 sausage rolls
A picnic classic with a little kick. Juicy HECK! Simply Chicken Chipolatas wrapped in golden puff pastry with a sweet and sticky chilli jam twist. Perfect for picnic baskets, packed lunches, garden gatherings or just grabbing straight from the cooling rack.
What you'll need
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1 sheet ready-rolled puff pastry
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3–4 tbsp chilli jam
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1 egg, beaten
Method
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Preheat your oven to 200°C (180°C fan) and line a baking tray with baking paper.
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Remove the skins from the chipolatas and place the sausage meat into a bowl. Add the chilli jam and mix until well combined.
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Cut the puff pastry lengthways into two equal strips.
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Divide the sausage mixture into two long logs and place one down the centre of each pastry strip.
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Brush one edge of the pastry with beaten egg, roll over the filling and press firmly to seal.
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Turn seam-side down and cut each roll into 6 equal pieces.
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Arrange on the prepared baking tray and brush all over with the remaining beaten egg.
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Bake for 25–30 minutes until golden, crisp and cooked through.
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Leave to cool slightly before serving.
Top Tip
These are perfect served warm, but they're just as good cold, making them ideal for picnics, lunchboxes and summer sharing boards.
Golden pastry. Sweet heat. Gone in seconds.