Unroll the puff pastry and cut into 8 equal sized squares/rectangles depending on the shape of your pastry.ĭivide the caramelised onions equally on the pieces of puff pastry running them in a line diagonally across each piece then top with two slices of tomato and a teaspoon of tomato chutney. Pre heat the oven to 200c 180c (fan oven)įry the sliced onion in the butter for 15-20 minutes until they are soft, golden brown and smelling delicious, add the sugar and plenty of seasoning to taste, leave to cool.
Glistening, golden caramelised onions, juicy slices of vine tomato and a secret little dollop of indulgent tomato chutney transform the 70’s buffet mainstay into something you will be proud to display at your next social gathering and they are so simple and delicious to make you will never look at a banger in the same way again….Ģ vine tomatoes, cut into half and then cut into ½ moon slices
There is nothing so boring as a sausage roll, they have always got too much pastry and not enough under seasoned sausage meat and when I spy them sitting forlornly on the buffet table next to an even sadder plate of mini pork pies or scotch eggs my taste buds take a dive into the bottom of my socks, which is why I thought it time to bring the boring old sausage roll screaming and kicking into the 21st century.
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