RECIPE - EASY SAUSAGE ROLLS

Sausage rolls are a quick and versatile snack for any sort of occasion. You can make your filling as simple or elaborate as you like. My personal favourite is pork with chilli and pine nuts. The chilli is a nice kick with the juicy pork and the pine nuts add texture and make the filling go further. I also use this mixture for stuffing when roasting chicken.

Ingredients

400g Sausage meat or pack of 6

1 pack of ready rolled puff pastry

1 red chilli, chopped

Handful of pine nuts

Milk or egg wash

Baking tray

Parchement

Method

• Preheat your oven to 200°C and line a baking tray with parchment paper.

• If using sausages remove the skins. I’ve found the best way of doing this is to get a sharp knife and make a slit down the side and peel off the skin (if you squeeze out the sausage meat you risk some wastage.)

• Place the sausage meat into a bowl with the pine nuts and chopped chilli and combine with either your hands or fork.

• Roll out the pastry from the packaging. For mini sausage rolls cut down the middle longways to make 2 rectangles.

• Divide the sausage mixture equally into 2 and evenly distribute down the middle of each rectangle of pastry.

• Down one side of the pastry, brush the edge with milk or egg wash.

• Then take the opposite edge and roll the pastry over the sausage meat, tightly tuck under the sausage meat and roll over on to the brushed edge to seal the pastry. There are many ways to make up your roll, this is my personal preference.

• Cut into your desired size. The 2 rolls can easily make 16 individual sausage rolls but can be made small if you want them bite-sized.

• Place sausage rolls on to your baking tray spacing them out so the pastry has room to puff up.

• Brush the pastry with milk or egg wash, then bake in the oven for 20-25 minutes making sure the sausage is fully cooked and the pastry is golden.

• Eat warm or leave to cool on a wire rack.