Ingredients
- 1 sheet gluten and dairy free pastry *
- 1 egg beaten
- 400 g minced pork
- 2 garlic cloves minced
- 1 teaspoon thyme
- salt and pepper for seasoning
- 2 tbsps tomato chutney **
Instructions
- Preheat the oven to 180 oC
- Unroll the pastry sheet
- Mix together the minced pork, garlic, thyme, sage and season with salt and pepper generously
- Cut the pastry rectangle in half so you have two long thinner rectangles
- Divide the pork filling in half and place in the centre of the two pastry sheets
- Top with the tomato chutney
- Tightly roll the pastry round the sausage meat and chutney
- Cut into six sausage rolls
- Score the top with a sharp knife
- Place on a lined baking sheet and brush the top with the beaten egg
- Bake for 30 minutes or until golden brown
Notes
* I used Jus Rol which I purchased at the supermarket
** I used this recipe for my chutney Tomato, Chilli and Red Onion Chutney
