Who doesn’t love a sausage roll and a cup of tea?
If you’re a die-hard Sophie’s Scran fan (which I hope you are) you’ll know that one of my most popular recipes is my thyme and Tabasco sausage rolls.
But this new recipe is inspired by a recent trip to my local farm shop (big up The Hollies) with my veggie mate Jodie. We tried their cheese ‘sausage’ rolls and my-oh-my they were epic. So naughty, but so nice. And as the weather has been so crap recently I thought it’s about time I shared some proper comfort food.
I’ve added Tracklements chilli jam to give the rolls a spicy, sweet kick and it works so well! Thanks to Tracklements for sending me some of their jams to try. The range is so extensive but so far, of what I’ve tried, I’ve been really impressed with.
These little bad boys take 10 minutes prep and 25 mins to cook. The recipe makes up to 20 mini sausage rolls and before baking, you can store the rolls in the fridge until ready to cook or even freeze them for up to one month.
They’re perfect for a cosy weekend snack, to take for packed lunches, or if you wanna make something savoury for an office bake sale!
What you need:
- 1 pack of ready rolled puff pastry (I recommend Aldi’s own, or Jus Roll)
- 1 knob of butter
- 4 shallots, very finely chopped
- 40g baby chestnut mushrooms, very finely chopped
- Tracklements fresh chilli jam
- 100g sharp cheddar cheese, finely grated
- 50g creamy Lancashire cheese, finely grated
- 50g breadcrumbs
- 1 egg and 3 free range egg yolks
- Handful of fresh thyme leaves, finely chopped
- Nigella seeds for topping
What to do:
Preheat the oven to 200°C/fan 180°C/gas mark 6.
Melt the knob of butter in a frying pan and gently fry the shallots and mushrooms until softened. Add the thyme leaves and stir well.
Remove from the heat and allow to cool slightly (about 5-6 mins). Grate the cheeses and add them to a mixing bowl along with the breadcrumbs and mix well.
Next, add the egg yolks, some salt and pepper and mix to combine. The mixture should start to firm up.
Roll the puff pastry out into a large rectangle, then cut into two long rectangles.
Place a layer of the cheese mixture down the middle of each pastry rectangle, spoon a generous helping of Tracklements chilli jam along the inside of the cheese mixture. Brush each pastry rectangle with beaten egg along one side.
Sprinkle the roll with nigella seeds, place on a parchment-lined baking tray and cook in the centre of the oven for 20-22 minutes, or until golden brown.
You can enjoy these chilli jam and cheese rolls warm, let them cool and eat the cold. Just make sure you serve them with a cup of tea!