RECIPE: Best Ever Sausage Rolls
Best Ever Sausage Rolls
Create gastro pub luxury sausage rolls at home by adding Opies Pickled Walnuts to the sausagemeat. Delicious hot or cold – they’re perfect picnic food.
Ingredients:
- 350g sausagemeat
- 50g Opies Pickled Walnuts, drained and finely chopped
- 1 tbsp chopped fresh sage
- 320g pre-rolled sheet puff pastry
- 50g caramelised red onion chutney
- 1 egg, beaten
- 1 tsp sesame seeds
- 1 tsp black onion (nigella) seeds
Method:
- Pre-heat the oven to 190°C.
- In a large bowl mix the sausagemeat, Opies Pickled Walnuts and sage together.
- Unroll the sheet of pastry onto a lightly floured surface. Divide equally, measuring across the shortest edge, into 3 rectangles 23 cm x 12 cm (approximately).
- Spread a third of the chutney onto each pastry rectangle. Divide the sausagemeat into 3, roll into a long sausage and place on top of the chutney.
- Brush the long edge of the pastry with egg, fold over the top and press the cut edges together at the side of the roll. Repeat until all 3 are made.
- Brush the top of the rolls with egg and top with the seeds, cut each one in half and slash the tops with a sharp knife.
- Place on a lined tray and bake in the oven at 190 °C for 20 -25 minutes until risen and golden.
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