Mini Beefy Sausage Rolls with Chipotle Ketchup

To celebrate National Picnic Week, Seabrook Crisps has created this delicious and easy-to-make picnic recipe for you and your little ones.

Ingredients (makes 20 mini rolls):

  • 400g/ 14oz beef sausage meat
  • 1 small garlic clove, crushed
  • 375g pack of all butter puff pastry
  • 1 beaten egg, to glaze
  • 100g/ 4 oz tomato ketchup
  • 2 tbsp chipotle sauce



  1. Preheat the oven to 200C/180fan/gas6 and put the sausage meat into a food processor (if using sausages peel away the skins) with the crushed garlic, 50ml cold water and some seasoning. Combine in the processor until smooth.
  2. Unfold the pastry and cut in half lengthways. Divide the sausage mixture into 2 and spread along the length of each pastry rectangle in a cylinder, leaving a 1cm border. Roll the pastry around the meat and brush the ends with the beaten egg to keep sealed. Use a sharp knife to cut each roll into 10 pieces (approx) each about 2-3cm long. Put on a baking sheet and brush the remaining egg over each roll. Bake in the preheated oven for 25-30 mins, until the pastry is puffed and golden and the sausage meat is hot all the way through.