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
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
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