The ultimate no-roll sausage roll slab! This genius puff pastry hack gives you perfectly flaky pastry and a juicy sausage filling with minimal effort.
Preheat your oven to 200°C (180°C fan). In a large bowl, combine the pork sausagemeat, chopped apricots, pistachios, fresh sage, nutmeg, black pepper, and salt. Use your hands to mix everything together until just combined. Be careful not to overmix.
Unroll one sheet of puff pastry, keeping it on its parchment paper, and place it on a large baking tray. Spread half of the caramelized onion chutney (about 60 g) evenly over the pastry, leaving a small 1 cm border around the edges.
Spoon the sausage mixture over the chutney-covered pastry. Gently press and spread it into a flat, even layer that covers the entire surface, right up to the chutney border.
Unroll the second sheet of puff pastry. Spread the remaining onion chutney over it. Carefully lift this second sheet and place it, chutney-side down, directly on top of the sausage layer, aligning the edges with the bottom pastry sheet. Gently press down to seal.
Using the back of a knife, gently score the top of the pastry into 16 equal squares (a 4x4 grid). Brush the entire surface with the egg and milk wash, then sprinkle evenly with the sesame seeds. Bake for 35-40 minutes, or until the pastry is deeply golden-brown, puffed up, and crisp. Let it cool on the tray for at least 10 minutes before slicing along the score lines to serve.
Servings 16
Serving Size 1 square (approx. 90g)
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
G'day, We're Alex & Nettie! We're an Aussie couple based in Perth Australia, and we're passionate about creating quick, healthy meals that are bursting with flavour. Here you'll find simple and delicious recipes, complete with step-by-step instructions to guarantee perfect results every time. Happy cooking!
