AUSTRALIAN SAUSAGE ROLLS WITH TOMATO CHUTNEY

Every Australian has a fond memory associated with sausage rolls. Whether it's a quick bite at a local bakery, a family gathering, or a festive celebration, these delightful pastries have made their mark on Aussie culinary culture. Flaky on the outside, juicy on the inside, they are the epitome of comfort food down under.

In this rendition of the classic Australian sausage roll we elevate the experience with a zesty tomato chutney. The richness of the sausage meat combined with the tangy, sweet notes of the chutney is a match made in culinary heaven.

So, if you've been craving a bite of nostalgia or want to introduce someone to the magic of Australian snacks, this is the perfect recipe to start with

INGREDIENTS:

500g sausage mince
1 onion, finely chopped
2 cloves garlic, minced
2 sheets puff pastry, thawed
1 egg, beaten (for egg wash)
Salt and pepper, to taste

FOR THE TOMATO CHUTNEY:

4 ripe tomatoes, chopped
1/2 cup white sugar
1/2 cup white vinegar
1 onion. finely chopped
1 tsp mustard seeds
1/2 tsp chilli flakes (optional)
Salt, to taste

COOKING INSTRUCTIONS:

Tomato Chutney Preparation: In a saucepan, combine chopped tomatoes, sugar, vinegar, onion, mustard seeds, chilli flakes, and salt. Simmer over low heat until it thickens and gains a jamlike consistency. Let it cool before serving.

Sausage Mixture: In a bowl, combine sausage mince, chopped onion, minced garlic, salt, and pepper. Mix until well combined.

Assembling the Rolls: Lay out the puff pastry sheets and divide each into two rectangles. Place a portion of the sausage mixture down the middle of each rectangle. Roll the pastry over the filling and seal. Cut each roll into desired sizes.

Baking: Preheat your oven to 200°C. Place the sausage rolls on a baking tray lined with parchment paper. Brush them with the beaten egg to give them a golden finish when baked. Bake for 25-30 minutes or until golden brown.

Serving: Serve the sausage rolls warm with the tomato chutney on the side.