Jumbo sausage roll with salsa beans


Serves 6 Prep 10 mins Cook 40 mins

400g sausage­meat, or pack of 8 sausages, squeezed from their skins 2 tbsp dried mixed herbs 300g jar hot salsa dip 1 egg, beaten 375g ready-rolled puff pas­try sheet 3 x 400g cans can­nellini or hari­cot

beans (or a mix­ture), drained 400g can chopped toma­toes 1 green chilli, thinly sliced (de­seeded

if you don’t like it too hot)

1 Heat oven to 200C/180C fan/gas 6 and line a bak­ing tray with bak­ing parch­ment or foil. In a large bowl, mix to­gether the sausage­meat, herbs, half the salsa and roughly half the egg un­til well com­bined.

2 Un­roll the pas­try sheet on your bak­ing tray. Pile the sausage mix­ture onto one side of the pas­try – along the longer side – leav­ing a gap of 4cm around the edge. Brush a lit­tle of the egg around the edges, then fold the pas­try over the filling. Press the edges to­gether with a fork and score a few air holes through the top with a knife (to let steam es­cape). Brush with the re­main­ing egg and bake for 40 mins

3 Mean­while, tip the beans, toma­toes, re­main­ing salsa and some sea­son­ing into a saucepan and cover with a lid. Sim­mer for 20 mins or un­til the sauce is thick and clings to the beans. To serve, scat­ter the beans with the chilli and serve with slices of sausage roll. PER SERV­ING 639 kcals, fat 37g, sat­u­rates 11g, carbs 53g, sug­ars 4g, fi­bre 4g, pro­tein 21g, salt 2g

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