450g sausage meat
1 jar of your favourite Barker's chutney, eg NZ Onion Marmalade or Sundried Tomato & Olive (our favourite) - anything chunky is good
2 sheets flaky pastry
1 egg
Sesame, cumin, caraway seeds to sprinkle
Mix the chutney and sausage meat well
Place half of the mixture on each pastry sheet in a log in the centre and fold pastry over to form a large roll
Seal the joins with a little water
Turn over so that the seam is underneath
Make several diagonal slashes through the pastry and brush with beaten egg
Sprinkle over some seeds, a mixture is nice
Place on a baking tray and bake at 200°C for 20-30 minutes until golden and cooked through
Serve with vegetables and a dollop of the chutney you used in the roll
This new take on an old classic was created by Nancy of Dunedin and was a prize-winner in our recent Barker's Winter Warmer Recipe Competition.
 You will need to use gluten free sausage meat or buy gluten free sausages and squeeze the meat out of the casings. Use a gluten free flaky pastry or make your own using gluten free flour.
|
