Leftover Stuffing Rolls

Using stuffing instead of sausage meat adds lots of flavour and texture to these festive sausage rolls.

Difficulty Easy
Time 45 minutes
Serves 20 Rolls
  • 400g leftover stuffing

    50g Dijon mustard

    1 roll of premade puff pastry

    1 egg yolk

    50g sesame seeds

    1 jar of Baxters Tomato Chutney

Classic Tomato Chutney
Classic Tomato
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Mix the stuffing with 2 tbsp of the Tomato Chutney.

Unroll the pastry and cut in half lengthways.

Spread a line of mustard down the centre of each piece of pastry.

Top with the stuffing mix and roll over.

Brush the side of the pastry with egg yolk to stick.

Crimp the edges with a fork then trim to tidy up edges.

Brush the top with egg yolk then sprinkle with the seeds.

Place in the fridge to firm up.

Once firm slice into bite size rolls.

Bake at 180°c for 25 minutes and serve with a dip of the remaining Chutney.

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