For the pastry:
250g Plain Flour plus extra for rolling
5ml Lemon Juice
85ml very cold water
For the filling:
400g Lincolnshire Pork Sausages
80g Specially Selected Chutney
1 egg mixed with a pinch of salt (egg wash)
Place the flour into a bowl and add 50g of the butter. Freeze the rest of the butter. Wait for an hour allowing the butter in the flour to come to room temperature and the rest of the butter to freeze solid.
Rub the 50g butter into the flour until you have a breadcrumb consistency. Remove the frozen butter from the fridge and grate it into the floury butter mixture. Stir with a blunt knife until all the strands of frozen butter are coated in flour. Mix the lemon juice into the water and dribble into the mixture, using the blunt knife to stir together. Just as the pastry comes together into clumps, stop! (You don't want too much water in the pastry as it makes it less buttery in texture and tougher).
Flour your work surface well and pull the pastry together with your hands forming a square flat shape. Then flour the top of it and roll into a long rectangle about 4mm thick. Fold the pastry into thirds, then wrap in clingfilm and refrigerate for 30 minutes. Remove and roll out into a long rectangle again and fold into thirds. Wrap and chill for another 30 minutes. Repeat twice more. (If you're tempted to try and speed the process up, please don't as pastry has to relax between rolling).
Prepare a baking tray with non-stick baking paper. Roll the pastry out onto a well-floured surface using a floured rolling pin, to the thickness of a pound coin and into a 35cm x 24cm rectangle. Cut the sheet of pastry in half lengthways so you have two long strips measuring 35cm x 12cm then spoon a thin layer of chutney down the middle of each strip. Use a knife to split open the sausages and lay the meat along the middle of each strip of pastry, dividing it equally between the two.
Beat the egg with a pinch of salt. Brush the long edges of the pastry with egg wash, then pull the long edges up to meet in the middle, pinching firmly to secure. Lay both of the long sausage rolls on their side and cut each into 5 equal sausage rolls. Place on the baking tray, at least 3cm apart.
Brush every roll with plenty of egg wash. Bake for 35–40 minutes until golden brown in colour and baked through. Eat warm or cold.
Any scraps of pastry left over? Don't roll them up into a ball or you lose all the layers, instead layer them on top of each other, roll flat and use to make little pinwheels rolled with pesto/chutney/Marmite/Nutella or jam.
Remember to leave a good gap between sausage rolls when baking as the puff pastry expands and rises. If they’re too close the heat released from each roll ‘steams’ the neighbouring sausage roll making for soggy pastry.