Cook: 35 minutes
You will need
- 400g Puff Pastry Block
- 300g Sausage Meat
- 4 tbsp Cartwright & Butler Caramelised Onion Chutney
- A good grating of nutmeg (plus extra to decorate)
- A handful of thyme leaves
- 1 camembert (approx. 300g)
- 1 egg beaten
- 1 tbsp Cartwright & Butler Cranberry Sauce
Tear 'n' share sausage roll with caramelised onion chutney
Enjoy a festive 'fuddle' with our wonderfully delicious tear 'n' share sausage roll. Experience the mouthwatering flavours of our Caramelised Onion Chutney alongside the creamy taste of camembert as well as a hint of tang brought to you by our Cranberry sauce.
- On a lightly floured worksurface, roll the pastry out to a 20cm x 30cm rectangle. Cut in half, to make two 10cm x 30cm rectangles.
- In a bowl, mix together the sausagemeat with Onion Chutneu, nutmeg, thyme leaves and lots of seasoning. Halve the mixture, then shape each half into a long sausage and shape and put along the edges of the rectangles. Roll the pastry over onto itself, completely enclosing the sausagemeat, then crimp to seal the edges.
- Put the camembert onto the middle of a baking-paper-lined baking sheet and use one of the sausage rolls to wrap halfway around the cheese. Take the other roll, join it to the end of the first and wrap this around too, creating a circle. Crimp ogether the ends of the sausagemeat and pastry to create one piece. If the second sausage is a little too long, just trim it and bake the excess as an individual sausage roll. Use a sharp knife to slit the sausage roll half way in and all the way through, evert 4cm , to create a fan effect. Brush the sausage roll really well with egg then chill for 20 minutes (or until you are ready to cook it).
- Heat the oven to 190C/fan 170C/gas 5. Brush the sausage roll with the egg again, then sprinkle over some thyme leaves.
- Bake for 30-35 minutes or until golden and cooked through. Once out of the oven, carefully transfer to a serving board and spoon the cranberry sauce into the cheese, swirling to create a ripple.