Golden puff pastry, sausage meat, sun-dried tomato chutney and sharp Cheddar. Easy, flaky sausage rolls that will vanish in minutes!
I made these sun-dried tomato chutney and cheddar sausage rolls for a gathering last month and they literally vanished before I’d even put the kettle on! Golden puff pastry wrapped around seasoned sausage meat, with a good dollop of Driver’s sun-dried tomato chutney and sharp mature Cheddar for good measure. I guarantee, these sausage rolls make people ask which fancy deli you raided; and it’s so much nicer to say, “my oven!”
Why Driver’s Works (and why this isn’t heavy)
Most sausage rolls lean salty and rich. Sun-dried tomato chutney sausage rolls bring balance. Driver’s chutney is thick enough not to sog the pastry and punchy enough to stand up to the meat. The sweetness and tang meet the Cheddar’s saltiness halfway so each bite stays bright rather than claggy. I use roughly half a jar (about 150g) for two sheets; keep it thin and even othrwise big blobs will leak!
The £5 Problem (and your 16-for-the-same-price solution)
Artisan sausage rolls are truly gorgeous, but they now sit at around £5+ for just one! Lovely as a treat, yes; sensible, not always. Meanwhile, this tray of sun-dried tomato chutney and cheese sausage rolls gives you around 16 good-sized pieces for around the same outlay and you control the quality of the ingredients!
Make-Ahead, Freeze, Serve
For parties, assemble and cut, then freeze the raw pieces on a tray. Once solid, bag them. Bake from frozen at 200°C (180°C fan) for 30–35 minutes. For extra shine, egg-wash before chilling and again just before baking.
Serve warm with extra Driver’s for dipping. Red Leicester adds colour if you want it; a pinch of chilli in the meat adds a sly warmth. This method also loves other chutneys, caramelised onion is classic; cranberry and port turns these into Christmas in a bite!
These sun-dried tomato chutney and cheddar sausage rolls look shop-bought, taste better, and undercut that £5-a-pop habit with ease. They’re my “arrive looking clever with zero fuss” tray bake.
For a sweet finish, try my Mini Fig & Papaya Upside-Down Olive Oil Cakes. And if you like real-life cooking (stray crumbs, glossy pastry, the lot), come hang out on TikTok and say Hi! I’d love to see you over there too!
Ingredients
Instructions
- Preheat oven to 200°C (180°C fan). Line 2 baking trays with baking parchment.
- In a bowl, mix sausage meat with salt, pepper and any optional seasonings.
- Unroll the first pastry sheet on its paper.
- Spread ¼ jar of chutney in a thin layer, leaving a 2 cm clean border along one long edge.
- Scatter over half the Cheddar.
- Halve the seasoned sausage meat.
- Shape one half into two long, even logs and place along both long edges of the pastry (parallel).
- Roll each meaty edge up towards the clean border, finishing seam-side down.
- Press to seal.
- Repeat with the second pastry sheet and remaining chutney, cheese and sausage meat to make 4 long logs.
- Transfer logs to a tray and chill 15–20 minutes for cleaner cuts and better puff.
- Trim ends, then cut each log into 4 equal pieces for 16 rolls. Place on trays with space between.
- Brush with egg wash, sprinkle with black sesame seeds, and slash once diagonally on each roll.
- Bake 22–28 minutes until deep golden and cooked through (juices run clear; internal temp ≥75°C).
- Rest 5–10 minutes on a rack, then serve warm with extra Driver’s chutney.
Notes
Hey Lolly's Kitchen Notes: Freeze ahead: Assemble to Step 6, cut, freeze on a tray. Bake from frozen at 200°C (180°C fan) for 30–35 minutes. Glaze glow: Egg-wash before chilling and again just before baking. Cheese swap: Red Leicester for colour; a pinch of chilli flakes in the meat balances the chutney’s sweetness. Pastry care: Keep pastry cold; if it softens, chill 5–10 minutes before cutting/baking.
