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Sausage Rolls + Spicy Tomato Chutney

With Sarah Bowman





1k g good-quality pork sausages

(or 500g pork sausages and 500g chorizo), meat squeezed from casings, chorizo chopped

1 cup peeled, grated parsnip

1 unpeeled Granny Smith apple, grated

1 red onion, finely diced

1 c up flat-leaf parsley, finely chopped

1 Tbsp thyme leaves

1 Tbsp sage leaves, finely chopped

1 egg

1 tsp curry powder


4 sheets frozen puff pastry, thawed

1 egg, beaten

2 Tbsp fennel seeds

Fruit chutney, to serve (I used Golden Queen peach chutney)

Green salad, to serve

Preheat oven to 200°C. Mix filling ingredients together in a large bowl using damp hands.

To assemble, lay the pastry sheets on top of each other and cut the bottom third off . Join these 4 smaller pieces together, in pairs, to make 2 extra sheets; brush the joins with a little water to seal.

Lay 6 sheets on clean bench and place 1 cup fi lling in centre of each. Use your hands to shape fi lling into a long log. Fold the pastry sides over the top, brushing the joins with water to seal.

Place 6 rolls on a baking paper-lined tray, brush with beaten egg, sprinkle with fennel seeds and bake for 25-30 minutes, or until golden and filling cooked through. You may need to lower heat to 180°C for the last 5 minutes.

Serve with a fruity chutney and a leafy salad (I added shaved fennel and slices of Granny Smith apple to mine).


Spicy Tomato Chutney

This recipe came from my sister-in-law, Victoria, and has been a fridge staple ever since. It must be stored in the fridge but is nicest served warm. Will is fond of adding it to his poached eggs and Zoë to just about everything! This is the chutney to make if youre a non-chutney maker; its so easy.

Makes 1 large jar

4 tbsp olive oil

6 cloves garlic, peeled

6cm fresh ginger, peeled and cut into matchsticks

1 tsp chilli flakes

1 tsp fennel seeds

1 tsp fenugreek seeds

1 tsp black sesame seeds

1 tsp yellow mustard seeds

1 tsp salt

2 x 400g cans chopped tomatoes

1 cup brown sugar

Heat oil in a large frying pan and sauté garlic, ginger and spices until fragrant.

Add tomatoes and sugar and cook for 2030 minutes or until thick, stirring every

5 minutes to prevent it catching.

Spoon into a sterilised jar and store in the fridge.


Reproduced with permission from Cook Simple by Sarah Bowman .

Published byPenguin Group NZ. RRP $45.00. Copyright text © Sarah Bowman, 2013. Copyright photography © Stephen Goodenough, 2013