Ingredients

Step by step

1. For the chutney, heat the oil in a large pan. Add the onion and cook for 5 minutes over a medium-low heat until beginning to soften. Stir in the cloves, cinnamon sticks and nutmeg and cook, stirring occasionally, for a further 2 minutes. Add the remaining ingredients, stir well, and simmer for 50 minutes – 1 hour, stirring regularly, until reduced and darker in colour. If making ahead, or in a larger batch, store in sterilised jars.
2. Meanwhile, for the sausage rolls, heat the oil in a frying pan then cook the onion gently for 6-8 minutes until softened. Add the jerk paste and cook for a further 2 minutes, stirring. Transfer to a plate to cool.
3. Squeeze the meat from the sausages into a bowl and mix in the spiced onions and the flour, using your hands, until well combined.
4. Unroll the pastry, place on a floured work surface and roll out further until it is 1-2cm wider than before. Cut in half lengthways to make 2 long strips. Arrange half the sausage mixture down the centre of one strip in a log. Brush one of the long borders with beaten egg then fold the pastry over the meat, press down and seal the edges with a flour-dusted fork. Repeat with the other strip of pastry and the rest of the filling. Cut each log into 6 sausage rolls. Transfer to a lined baking tray, brush with a little more beaten egg and sprinkle with nigella seeds. Chill until ready to cook.
5. Preheat the oven to 200°C, fan 180°C, gas 6. Bake the sausage rolls for 25-30 minutes or until the pastry is golden brown and flaky. Serve with the pineapple chutney alongside, taking care to avoid the whole spices.
   Tip

   How to sterelise jars
   Place clean jars in an oven preheated to 160°C, FAN 140°C, GAS 4 for 10 mins. 

Serve with

Smoky ketchup