South African-inspired sausage rolls recipe
 This sausage roll is inspired by South African flavours and uses a combination of beef, lamb and pork meats. 700g/1lb 9oz beef silverside or brisket, coarsely minced100g/3½oz lamb shoulder, coarsely minced 200g/7oz pork shoulder or belly, coarsely minced 2 tbsp coriander seeds, crushed 1 tsp ground allspice large pinch ground nutmeg large pinch ground cloves 2 tbsp malt vinegar 2 sheets ready-rolled puff pastry (approx. 320g/11½oz each)50g/1¾oz chilli chutney, or plain chutney1 free-range egg, plus 1 free-range egg yolk, beatensalt and freshly ground black pepper 700g/1lb 9oz beef silverside or brisket, coarsely minced 100g/3½oz lamb shoulder, coarsely minced 200g/7oz pork shoulder or belly, coarsely minced 2 tbsp coriander seeds, crushed 1 tsp ground allspice large pinch ground nutmeg large pinch ground cloves 2 tbsp malt vinegar 2 sheets ready-rolled puff pastry (approx. 320g/11½oz each) 50g/1¾oz chilli chutney, or plain chutney 1 free-range egg, plus 1 free-range egg yolk, beaten salt and freshly ground black pepper Method Mix the minces, seasoning, spices and vinegar in a large bowl. Season well with salt and pepper, then fry off a small amount to check the taste. Add more seasoning if necessary. Divide the mince into two, then roll into two logs and chill in the fridge for at least 30 minutes. Unroll the puff pastry sheets and brush generously with the chutney. Place the meat logs on top of the sheets, and roll the pastry over the top of the meat to enclose it in the pastry. Crimp the edge of the pastry with a fork to seal and trim off any excess pastry. Chill for another hour.Brush the sausage rolls with your beaten egg, then chill for another 30 minutes.Preheat the oven to 210C/190C Fan/Gas 7. Brush the sausage roll again with egg and bake for around 25 minutes, or until golden and cooked through. Slice and serve warm. Mix the minces, seasoning, spices and vinegar in a large bowl. Season well with salt and pepper, then fry off a small amount to check the taste. Add more seasoning if necessary. Divide the mince into two, then roll into two logs and chill in the fridge for at least 30 minutes. Mix the minces, seasoning, spices and vinegar in a large bowl. Season well with salt and pepper, then fry off a small amount to check the taste. Add more seasoning if necessary. Divide the mince into two, then roll into two logs and chill in the fridge for at least 30 minutes. Unroll the puff pastry sheets and brush generously with the chutney. Place the meat logs on top of the sheets, and roll the pastry over the top of the meat to enclose it in the pastry. Crimp the edge of the pastry with a fork to seal and trim off any excess pastry. Chill for another hour. Unroll the puff pastry sheets and brush generously with the chutney. Place the meat logs on top of the sheets, and roll the pastry over the top of the meat to enclose it in the pastry. Crimp the edge of the pastry with a fork to seal and trim off any excess pastry. Chill for another hour. Brush the sausage rolls with your beaten egg, then chill for another 30 minutes. Brush the sausage rolls with your beaten egg, then chill for another 30 minutes. Preheat the oven to 210C/190C Fan/Gas 7. Brush the sausage roll again with egg and bake for around 25 minutes, or until golden and cooked through. Slice and serve warm. Preheat the oven to 210C/190C Fan/Gas 7. Brush the sausage roll again with egg and bake for around 25 minutes, or until golden and cooked through. Slice and serve warm.