Method
1 Preheat oven to 200°C/gas mark 6. Heat the oil in a small frying pan, add the onion and sauté for 5 minutes until soft. Stir in thyme and set aside.
2 Put the bread in a food processor and whizz to crumbs. Add the onion mix, beef, chutney and Parmesan, plus salt and pepper and whizz again to combine.
3 Roll out the pastry into 2 rectangles 12cm x 18cm in size and about 2mm thick. You can collect the trimmings, re-roll and use to cut into small stars using mini star cutters.
4 Halve the meat mixture and roll into 2 sausages, each 18cm long. Put one in the centre of each piece of pastry and brush the edges of the pastry with egg. Fold the edges over to enclose the meat and cut into four. Put the rolls onto a baking sheet, seam side down.
5 If you like you can place some stars on top of the rolls, simply brush one side of the star with a little beaten egg and stick onto the roll. Brush the rolls all over with egg.
6 Bake the rolls for 20 to 25 minutes, until the pastry is golden brown. Check if the meat is cooked using a sharp knife – there should be no pinkness within. Use a fish slice or palette knife to transfer the rolls to a cooling rack.
Most delicious when served warm.
Taken from Complete Family Meal Planner, Ebury Press
