Ingredients
1 tbsp olive oil
2 red onions
finely sliced
1 tbsp brown sugar
1 tsp balsamic vinegar
2 frozen puff pastry
defrosted
500g beef chipolatas
½ cup good quality tomato chutney
1 egg
beaten
Allergy Advice
Contains Dairy
Contains Eggs
Contains Gluten
Contains Soy
Equipment
- 1 saucepan with lid
- 1 oven tray
- 1 baking paper
- 1 pastry brush
Instructions
- Preheat oven to 210°C (190°C fan-forced).
- Place oil and onions in a saucepan with a lid, and cook over very low heat, stirring occasionally, for 10 minutes. Add sugar and vinegar and cook for a further minute until caramelised and sticky. Set aside.
- Cut each pastry sheet into nine equal squares. Place a teaspoon of onion jam in the centre of a square and top with a sausage. Spoon over a little chutney then bring up two diagonally opposite corners and seal well, encasing the filling. Continue with remaining pastry.
- Place sausage rolls on an oven tray lined with baking paper. Brush the pastry with beaten egg. Bake for 15-18 minutes until puffed and golden.
Notes
Tip
Serve with remaining chutney or tomato sauce.
Variation
You could replace the chipolatas with little frankfurts if you prefer.
