Matt’s marvellous sausage rolls

My husband's work colleague is known for his marvellous sausage rolls! During lockdown, he did a zoom cook-a-long with the office and taught them all how to make them – they really are rather good!
Course lunch, Side Dish, Snack
Cuisine Pork
Keyword picnicfood, summerfood

Ingredients

For the filling

  • 400 g sausage meat
  • 1 apple peeled and finely diced
  • 1 small white onion peeled and finely sliced
  • 2 tbsp pickle/chutney
  • 50 g crumbly cheese (Lancashire or Wensleydale) crumbled
  • 2 tsp fresh sage finely chopped
  • 2 tsp dried thyme
  • 1 tsp fennel seeds
  • 1 pinch salt
  • 1 pinch freshly ground black pepper

To assemble

  • 320 g ready rolled puff pastry
  • 1 tbsp Dijon mustard
  • 1 egg beaten

Instructions

  • Preheat the oven to 180°C
  • Put all the filling ingredients in a bowl and mix well – you want it all to be evenly combined
  • Put a sheet of baking paper onto a baking tray (ready rolled pastry often has a sheet of this in the box ); lay the pastry sheet on the baking paper
  • Divide the pastry into 3 strips (widthways)
  • Use a pastry brush to add a line of dijon mustard down the middle of each pastry strip
  • Divide the sausage meat filling between the 3 strips of pastry; spoon it on top of the mustard keeping it to the centre of the pastry
  • Brush some beaten egg along one of the long edges of the pastry (t will act as a glue) before folding to make a parcel. Make sure there is a small overlap – firmly push down to seal
  • Flip the sausage rolls over so that the join is on the bottom; score the top and then brush over the rest of the beaten egg
  • Cook for 25 minutes
  • Remove from the oven, allow to cool slightly before slicing