Chilli jam and spring onion sausage rolls
Makes: 16
Prep time: 10 minsTotal time: 
Recipe photograph by Maja Smend
Chilli jam and spring onion sausage rolls
Prep ahead for picnic perfection; if you're not a fan of heat, you could replace the chilli jam with some pickle instead
Makes: 16
Prep time: 10 minsTotal time: 
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Nutritional information (per serving)
Calories
114Kcal
Fat
8gr
Saturates
4gr
Carbs
8gr
Sugars
2gr
Fibre
0gr
Protein
2gr
Salt
0.2gr
Rebecca Woollard
Rebecca Woollard started her culinary career as a chalet cook. She is now a food stylist and recipe writer with 10 years of magazine experience.
See more of Rebecca Woollard’s recipes
Rebecca Woollard
Rebecca Woollard started her culinary career as a chalet cook. She is now a food stylist and recipe writer with 10 years of magazine experience.
See more of Rebecca Woollard’s recipes
Ingredients
- 1 x 400g pack sausagemeat
- 2 tbsp chilli jam, or to taste
- 4 spring onions, finely sliced
- 1 x 320g sheet ready-rolled puff pastry (use dairy-free pastry if required)
- 1 medium egg, beaten
- 2 tsp sesame seeds
Step by step
Get ahead
Assemble up to 24 hours ahead. Or, wrap and freeze before cutting. Defrost in the fridge, glaze, then slice and bake.
- Break up the sausagemeat into a bowl, then stir through the chilli jam and spring onions and massage everything together until the chilli jam and onions are evenly distributed through the meat.
- Unroll the pastry so it’s landscape in front of you, keeping it on its paper, and divide the sausagemeat into two long, thin sausages horizontally across the pastry, so they sit in the two outer thirds. Use a sharp knife to cut across the middle of the pastry, then brush down one of the sides of each strip of pastry with egg, roll the sausagemeat up from the unbrushed side then press the egg-brushed side onto the roll. Flip the long rolls over so they sit on their seams, then chill for 20-30 minutes (or wrap and freeze at this point).
- When ready to bake, heat the oven to 200°C, fan 180°C fan, gas 6. Brush the pastry rolls with beaten egg, then scatter with sesame seeds. Cut each roll into eight and transfer to a lined baking tray. Bake for 25-30 minutes, until crisp and golden. Cool as long as you can bear, then serve. The baked sausage rolls keep for up to 3 days in the fridge.
