Sausage Chutney Slice
Ingredients
- 1 lb pork sausagemeat
- salt and black pepper
- 1 rounded tbsp chutney
- 1 large cooking apple peeled, cored and roughly chopped
- 14 oz packet of puff pastry thawed
- a little beaten egg to glaze
Instructions
- Heat the oven to 425°F (220°C) mark 7.
- Put the sausagemeat in a bowl with a little freshly ground pepper, salt, chutney and apple and mix together very thoroughly.
- Shape into a roll 13 in. (32.5cm) long with lightly floured hands.
- Roll out the pastry on a lightly floured surface into a rectangle 14 x 11 in. (35 x 27.5cm).
- Place the sausagemeat down the centre of the pastry and make 6 diagonal cuts through the pastry on either side about 2 in. (5cm) apart to within 1 in. (2.5cm) of the sausagemeat.
- Brush the edges of the pastry with beaten egg, then alternately cross the pastry strips over the sausagemeat to form a plait. Decorate with pieces of pastry.
- Brush all over with a little beaten egg and bake in the oven for about 35 minutes or until the pastry is golden brown.
- Lift it out onto a warm serving dish. Serve with gravy or home-made tomato sauce.
Calories: 919 kcal
Carbohydrates: 51 g
Protein: 24 g
Fat: 68g
Saturated Fat: 20 g
Trans Fat: 1 g
Cholesterol: 82 mg
Sodium: 1034 mg
Potassium: 390 mg
Fiber: 3 g
Sugar: 5 g
Vitamin A: 210 IU
Vitamin C: 4 mg
Calcium: 23 mg
Iron: 4 mg