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Summer Recipes: Mediterranean Sausage Rolls and Cheese and Pickle Bread


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Sausage roll and cheesy toast. The almighty. The epitome of British-ness. The breakfast, snack, quick lunch, cocktail nibble or picnic essentials.

We admit we cannot live without them and even with the summer approaching fast and promising to stay, our cravings for the otherwise warming-up food are not simply going to go away.

And if you want to set up a quick picnic or grab some food and beers with friends, we have a couple of summer twists to your favourite British classics.

Mediterranean Tomato Chutney and Cheese Sausage Rolls
Makes 8 small or 12 large
Ready in 35 mins

Butter or oil, for greasing
Plain flour, for dusting
320g sheet of puff pastry
350g sausage meat (see tip)
50g mild Cheddar, chopped into small cubes
1 tbsp Worcestershire sauce
1 tsp dried oregano
100g Branston Mediterranean Tomato Chutney
1 egg, beaten
Ground black pepper



1. Preheat the oven to 200C/gas 6 and grease and line a baking tray with baking paper. On a surface lightly dusted with flour, roll out the pastry sheet and cut in half lengthways, so you have two long strips.
2. In a bowl, mix together the sausage ment, Cheddar, Worcestershire sauce and oregano, then season with pepper. Dust your hands with flour and then shape half of the sausage meat into a sausage-shape the length of the pastry strips. Lay it on one side of the strip, leaving a border of a pound coin’s width down one side, and repeat with the remaining sausage meat and the other strip of pastry. Drip a line of Branston Mediterranean Tomato Chutney on the side of the meat that has the majority of the pastry and dap the border with some of the beaten egg.
3. Fold the other side over to seal, enveloping the sausage meat, and push a pattern in to the border with the prongs of a fork, leaving the ends open. Cut each roll into in half, then half again for large sausage rolls or cut the halves into three pieces for small sausage rolls, and place on the prepared tray. Brush with the remaining beaten egg, then bake for 15 mins, until golden and sizzling. Leave to cool for 15-20 mins and then serve.

Branston tip

If you don’t have any sausage meat leftover or need to more of it, use sausage meat from sausages by squeezing them out of their skins.


Cheese & pickle bread 
Makes 1 loaf
Ready in 1 hour, plus resting time


500g strong flour
Pinch of sea salt
7g fast dry action yeast
1 tbsp extra virgin olive oil
250ml warm water
200g Pilgrims Choice Extra Mature cheese
4 tbsp Branston Original Pickle
Ground black pepper


1.In a large bowl, place the flour and make a well in the middle of it with your fist. Add the salt and yeast to the well and then add half of the warm water and all of the oil. Stir together with a spatula, in a circle of eight motion, bringing the dough together and adding the remaining water and oil gradually to make a dry dough ball. You may not need all of the water.
2. Once a ball, knead, by folding the dough into itself with one hand, continuously for 10 mins. Leave in the bowl and cover with oiled cling film, then stand in a warm place for 1 hour
3. After 1 hour the dough should be twice its size. Knock the air out of the dough by punching it with your fist, then place on a floured work surface and roll out to the size of an A4 piece of paper. Scatter with the Pilgrims Choice Extra Mature cheese and Branston Pickle, and then sprinkle with pepper. Roll each piece up and seal up the ends by pushing down on them. Fold in half and transfer to an oiled bread tin or baking tin, then make a few slits on the top with a sharp knife. Cover with oiled cling film, the stand in a hot place for 45 mins
4. Preheat the oven to 220C/gas 7 and bake for 30-35 mins, until golden and risen. Allow to cool, then cool completely on a cooling tray.

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