Chutney & Pork Sausage Rolls

Ingredients (Makes 48):

• 2 tbsp Beerenberg Extra Virgin Olive Oil

• 2 cloves garlic, crushed

• 1 med onion, finely diced

• 1 kg pork and veal mince

• salt & pepper to taste

• 4 tbsp Beerenberg Tomato Chutney

• 1 cup fresh bread crumbs

• 2 tbsp fresh sage, chopped

• 4 sheets butter puff pastry

• 1 egg, beaten lightly for egg wash

• extra Beerenberg Tomato Chutney to serve

Method:

1. Heat oil in a large pan.

2. Add the garlic and onion sauté gently till soft, and then add the pork and veal mince, cook.

3. Season with salt and pepper, add the Beerenberg Tomato Chutney, cook till browned. Add the bread crumbs, mix well.

4. Stir through the chopped sage.  Allow to cool

5. Lay the pastry sheets out and cut in half.

6. Brush on edge with egg wash.

   Place the meat mixture along the centre of each pastry sheet, roll over making sure to keep firm.

7. Brush the top of each roll with egg wash.

8. Cut each roll into six equal portions.

9. Place onto baking tray and cook in preheated oven 200C for 15 minutes or till golden.Serve hot with extra Beerenberg Tomato Chutney