This is a great recipe to combine different flavours and adapt with your favourite fillings. Warning, it is incredibly moreish.
Whilst we are a fan of cooking from scratch, sometimes a timesaver hack comes in really handy for busy families.
Ingredients: For the filling: Chipolata/Pure pork Sausage
Chia Seed egg replacer milk wash
Method: Preheat the oven to 220oC / 428oF / gas 4 Create the eggless wash by soaking one tablespoon dried chia seeds with three dairy alternative milk for 10 minutes until a thick consistency. Remove chipolatas or regular sausages from casings and mix with herbs and spices. Work into a mixture and add a tablespoon of chutney, mix again. Roll out ready made puff pastry (which has rested for 10 minutes at room temperature) and slice in half lengthways. Add the halved rolled sausage mixture to each half. Spread the eggless wash on each length that will be used to seal the edges. Carefully fold over and press the edges and cut each length into six pieces. Brush the tops with the eggless wash. Bake on a lined baking tray for 20 minutes until golden brown and serve warm. These can also be frozen for later.