- ½ tbsp canola oil
- ½ small red onion, chopped
- ¼ tsp fresh thyme leaves
- 1 slice bread, crusts removed
- 4 oz minced beef
- 1½ tbsp tomato chutney
- 2 tbsp grated Parmesan
- 8 oz shortcrust pastry
- 1 egg, beaten with a pinch of salt
- salt and pepper, to season
Put the oil in a small frying pan, add the onion and sauté for 5 minutes, until soft. Stir in the thyme and set aside. Put the bread in a food processor and whiz to crumbs. Add the onion, beef, chutney and Parmesan plus salt and pepper, and whiz again to combine.
Pre-heat the oven to 400ºF.
Roll out the pastry into two rectangles 5 in x 7 in and about 1/16 inches thick. Halve the meat mixture and roll into two sausages each 7 in long. Put one in the centre of each piece of pastry and brush the edges of the pastry with egg. Fold the edges over to enclose the meat. Cut each roll into four with a sharp knife (wipe knife between each cut) and put the rolls on to a baking sheet, seam side down. Brush the rolls with egg and cut two small slits in the top of each roll.
Bake the rolls for 16–18 minutes, until the pastry is golden brown. Use a fish slice or palette knife to transfer the rolls to a cooling rack. Most delicious when served warm, but can be served cold.
The rolls will keep in the fridge for up to 2 days. Can be reheated gently in an oven pre-heated to 215ºF for 8–10 minutes.
- Main Dishes, Beef