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  • 1/2 tbsp olive oil
  • 1/4 small red onion, chopped
  • 1/4 tsp fresh thyme leaves
  • 1 slice bread, crusts removed
  • 110 g minced beef
  • 1 1/2 tbsp tomato chutney
  • 2 tbsp grated Parmesan
  • 225 g shortcrust pastry
  • 1 egg, beaten with a pinch of salt


  1. Pre-heat the oven to 200ºC/ 400ºF/Gas 6/Fan 180ºC.
  2. Put the oil in a small frying pan, add the onion and sauté for 5 minutes, until soft. Stir in the thyme and set aside.
  3. Put the bread in a food processor and whiz to crumbs. Add the onion, beef, chutney and Parmesan, plus salt and pepper, and whiz again to combine.
  4. Roll out the pastry into two rectangles 12 cm x 18 cm and about 2 mm (1/16 in) thick. You can collect the trimmings and use them to decorate the outside, we used mini star cutters for ours.
  5. Halve the meat mixture and roll into two sausages each 18 cm long.
  6. Put one in the centre of each piece of pastry and brush the edges of the pastry with egg. Fold the edges over to enclose the meat.
  7. Cut each roll into four with a sharp knife (wipe knife between each cut) and put the rolls on to a baking sheet, seam side down.
  8. Brush the rolls with egg and cut two small slits in the top of each roll.
  9. Bake the rolls for 16–18 minutes, until the pastry is golden brown. Check if the meat is cooked with a sharp knife. If not, return to the oven.
  10. Use a fish slice or palette knife to transfer the rolls to a cooling rack.
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