You will need:
500g Puff Pastry
6 Sausages
1 pack of sage and onion stuffing
1 Egg (beaten)
Plain flour
Method:
1. Make up your stuffing as per the pack instructions.
2. On a floured surface, roll out your puff pastry until its about half a centimeter thick and a long rectangle. Then cut the rectangle in half length ways so you have 2 long thinner rectangles.
3. Then spread the stuffing on the pastry length ways making sure you leave a gap of pastry at the top and bottom.
4. Remove the skins from the sausages, then place your sausage meat in the middle of the rectangle on top of the stuffing along the length.
5. 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.
6. Using a fork, press along the sealed edge to fully seal it and the create a nice looking edge.
7. Then cut up the long rectangles into the size of sausage rolls you want.
8. Place on a baking tray covered with baking paper, and brush the sausage roll pieces with the remaining beaten egg.
9. In a pre-heated oven; at Gas Mark 5, 190 C or 170 C fan assisted for 35 mins
Comments