1/2 tbsp olive oil<br />
1/4 small red onion, chopped<br />
1/4 tsp fresh thyme leaves<br />
1 slice bread, crusts removed<br />
110 g minced beef<br />
1 1/2 tbsp tomato chutney<br />
2 tbsp grated Parmesan<br />
225 g shortcrust pastry<br />
1 egg, beaten with a pinch of salt<ol>
<li>Pre-heat the oven to 200ºC/ 400ºF/Gas 6/Fan 180ºC.</li>
<li>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.</li>
<li>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.</li>
<li>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.</li>
<li>Halve the meat mixture and roll into two sausages each 18 cm long.</li>
<li>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.</li>
<li>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.</li>
<li>Brush the rolls with egg and cut two small slits in the top of each roll.</li>
<li>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.</li>
<li>Use a fish slice or palette knife to transfer the rolls to a cooling rack.</li>
</ol>
Beefy Sausage Rolls
Sausage rolls make great picnic & party finger foods. For an added twist, use minced pork instead of beef.
