Mustard & caramelised onion sausage rolls

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A slight variation on one of my favourite savoury bakes, sausage rolls. See my earlier post for the main recipe: The very best sausage rolls….

I used a more mustardy rough-puff pastry here, going for just 2 “turns” to see if the effect was light enough: it was, but going for 3 turns which I usually do for quick laminated pastries gives an even lighter, flakier pastry.

In the recipe at the link above, increasing the mustard powder in the dough to 4 or even 5 teaspoons will give a nice kick among the buttery flakes.

You can, of course, use bought all-butter puff pastry, but not, as I have implored many many times, the cheaper puff pastry made with oil: the claggy after-taste you get really is not worth the money saved!

I mixed in a little roasted pepper, smoked paprika and grated cooking apple in the filling.

With sausage rolls I always brush something like mustard or smooth chutney over the strips of dough before adding the filling. This time, I brushed over a mixture of English mustard and caramelised onion chutney, giving a real heat from the mustard mixed with the sweet, stickyness of the chutney.

These rolls get baked the same way as for normal sausage rolls – and normal in no way equates to ordinary!

I guarantee these sausage rolls will not last long!

For another twist on the classic sausage roll, try my chorizo & fennel sausage rolls.

Author: Philip

Finalist on Britain’s Best Home Cook (BBC Television 2018). Published recipe writer with a love of growing fruit & veg, cooking, teaching and eating good food.

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