You will need:
320g Puff Pastry
6 Sausages (350g)
1 Egg (beaten)
1 tbsp Jerk Seasoning
1 tbsp Chilli Flakes (optional)
Method:
In a small bowl, remove the skins from the sausages and mix the sausage meat with the jerk seasoning.
On a floured surface, roll out your puff pastry until its about half a centimetre thick and a long rectangle.
Cut the rectangle in half length ways so you have 2 long thinner rectangles.
Place your sausage meat in the middle of the rectangle along the length.
Brush the beaten egg across one of the open edges of your pastry length way on each of your pastry rectangles and fold the pastry over the sausage meat and press down the edges.
Press along the sealed edge to fully seal it.
Then cut up the long rectangles into the size of sausage rolls you want.
Place on a baking tray covered with baking paper, and brush the sausage roll pieces with the remaining beaten egg.
Then, if using, sprinkle the tops with the chilli flakes.
In a pre-heated oven; at Gas Mark 6, 200 C or 170 C fan assisted for 35 mins
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