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!
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
Tried this recipe?Let us know how it was!