Lunch or teatime treat
These are super yummy, flaky sausage rolls with a slight spice and great depth of flavour.
Can be eaten warm or cold. Makes 6-12, depending how big you want them!
You will need…
- ½ my puff pastry recipe or a 400-500g pack of readymade puff pastry
- A little plain flour (for rolling)
- Small onion
- 1tbsp of olive oil
- 400g pork sausage meat (or meat from 5-6 thick pork sausages, squeezed from their skins)
- 75g smoky bacon (streaky is best)
- ½tsp mustard powder
- 2tsp dried sage
- ½tsp ground white pepper
- ½tsp ground nutmeg
- ½tsp ground allspice
- ½tsp ground black pepper
- 1tsp of salt
- 1 egg
- Sesame seeds (optional)
You will also need a rolling pin, a work surface at least 80x80cm (32×32 inches) to roll out and a 30x40cm (12×16 inches) baking tray with sides (or two smaller trays), lined with baking paper or silicone sheets.
To make sausage rolls…
- Finely chop the onion, and fry in a small pan with the olive oil till soft. Put into a medium bowl and leave to go cold.
- Finely slice the bacon and add to onion along with the sausage meat, mustard powder, sage, nutmeg, allspice, white and black peppers, and salt. Using your hands combine all the filling ingredients together. Set aside.
- Break egg into a small bowl or mug and break up with a fork.
- Flour a work surface and a rolling pin and roll out the pastry to approx 60x20cm (24×8 inches).
- Place a sausage of filling mixture off-centre along the length of the pastry. With a pastry brush paint the gap between the edge of the filling and the edge of the dough lightly with beaten egg. Fold the pastry over the filling, pushing it down to remove any air bubbles and stick the edges together. Crimp the long edge to seal.
- Cut the roll into a desired number of pieces (use a ruler if you want to be precise).
- Carefully transfer the rolls to a baking tray(s). Brush the tops of the rolls generously with beaten egg (take care not to get egg on the cut sides of the pastry as this will stop it flaking) and sprinkle sesame seeds on the top. Put the tray(s) in the fridge for 30 minutes.
- Heat the oven to 180C fan / 200C non-fan.
- Bake the rolls for 30-35 minutes till nicely browned and the filling cooked through.
- Transfer to a cooling rack, and eat warm or cold.
