Apricot and chestnut stuffing sausage rolls
Makes: 12-16
Prep time: 25 minsTotal time: 
Recipe photograph by Ant Duncan
Apricot and chestnut stuffing sausage rolls
Chestnuts are strongly associated with Christmas, often being used in savoury British dishes. Traditionally roasted over an open fire, you can now buy them conveniently cooked, peeled and vacuum-packed
Makes: 12-16
Prep time: 25 minsTotal time: 
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Nutritional information (Per sausage roll)
Calories
295Kcal
Fat
19gr
Saturates
8gr
Carbs
19gr
Sugars
3gr
Fibre
2gr
Protein
11gr
Salt
1gr
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Senior Food Producer, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Senior Food Producer, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
Ingredients
- 1 x 500g block puff pastry
- 400g good quality sausages
- 75g dried apricots, diced
- 100g cooked and peeled chestnuts, chopped
- 2 tbsp chopped thyme
- zest of ½ small orange, or 1 clementine
- a good pinch of grated nutmeg
- a pinch of ground cloves
- 1 large egg, beaten
- 2 tbsp poppy seeds
Step by step
Get ahead
Prepare to the end of step 4, then freeze. Decant into a freezerproof container once solid. Bake from frozen for 30-35 minutes
- Take the block of pastry out of the fridge to soften slightly, while you make the filling.
- Squeeze the sausagemeat out of their skins, into a mixing bowl. Add the apricots, chestnuts, thyme, orange zest, spices and some seasoning. Mix together well.
- Roll out the pastry on a lightly floured surface to a rectangle about 30cm x 35cm. Cut in half lengthways to get 2 long strips. Add half of the filling down each strip, in a long sausage. Brush both sides of each pastry strip with a little beaten egg, then roll up so that the seam is underneath, pinching it closed. Cut each long roll into 6-8 sausage rolls, depending on the size you want.
- Transfer to a lined baking tray. Brush with more beaten egg and sprinkle with poppy seeds. Chill for at least 30 minutes.
- Preheat the oven to 200°C, fan 180°C, gas 6. Bake for 20-25 minutes until crisp and golden brown. Cool slightly before serving.
