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Ingredients
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
1/4 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
Method
- Pre-heat the oven to 200ºC/ 400ºF/Gas 6/Fan 180ºC.
- 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.
- 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.
- 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.
- Halve the meat mixture and roll into two sausages each 18 cm long.
- 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.
- 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.
- Brush the rolls with egg and cut two small slits in the top of each roll.
- 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.
- Use a fish slice or palette knife to transfer the rolls to a cooling rack.
