Su­per sausage rolls

BBC Good Food - - Instant Recipe Finder -

Eat with a fes­tively flavoured chut­ney or pickle.

MAKES 12 PREP 25 mins plus cool­ing and chill­ing COOK 35 mins EASY G un­baked only

375g all-but­ter puff pas­try flour, for dust­ing

2 tbsp ap­ple sauce, pickle or chut­ney 400g sausage­meat or sausages, skins re­moved 1 egg, beaten

2 tsp sesame seeds or nigella seeds (op­tional)

1 Roll out the pas­try to a 35 x 30cm rec­tan­gle on a sur­face lightly dusted with flour. Trim the edges neatly, then cut in half length­ways to form two long strips. Spread with a thin layer of the ap­ple sauce, pickle or chut­ney, leav­ing a border along the edges. 2 Tip the sausage­meat into a large bowl, add 3 tbsp cold wa­ter and squash to­gether. Di­vide the mix­ture in two and mould each half into a cylin­dri­cal shape. Put each por­tion of meat into the mid­dle of a pas­try strip, leav­ing a border at ei­ther side. Brush the pas­try border and the top of the sausage mix with the beaten egg. Fold one edge of the pas­try over the meat and roll to en­case, then use a fork to press the pas­try edges to­gether. Cut the sausage rolls into 5cm lengths and ar­range on a lined bak­ing tray. Chill for 20 mins. Can be made a day ahead or frozen for up to one month; to bake from frozen, add an ex­tra 10 mins to the cook­ing time.

3 Heat oven to 200C/180C fan/gas 6. Brush the sausage rolls with the rest of the beaten egg and sprin­kle with the sesame seeds or nigella seeds (if us­ing). Bake for 30-35 mins un­til the pas­try is deep golden. Trans­fer the sausage rolls to a wire rack and leave to cool for 10 mins.

PER SAUSAGE ROLL 235 kcals • fat 17g • sat­u­rates 7g • carbs 14g • sug­ars 2g • fi­bre 2g • pro­tein 6g • salt 0.7g

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