This twist on the buffet classic is packed with flavour and is sure to impress family and friends.
Ingredients
- 450 g pork sausage meat
- 2–3 tbsp tomato pesto
- 50 g Cheddar, plus an extra 4 tbsp grated, for the crust (optional)
- 1 fresh rosemary sprig, leaves chopped
- 4 fresh thyme sprigs, leaves chopped
- 500 g pack puff pastry
- 1 medium free-range egg, beaten
- You will also need: 2 large baking sheets lined with non-stick baking paper
Instructions
1 In a mixing bowl, combine the sausage meat, pesto, Cheddar, herbs, and salt and black pepper.
2 On a lightly floured surface, roll out the pastry lengthways to a rectangle 39 cm x 26 cm. Cut this in half lengthways, then place half the sausage mixture down the length of each half of the pastry, just off- centre, keeping it in a 2–3cm-wide sausage shape. Lightly brush either exposed edge of the pastry with egg, then fold the wider edge over onto the other exposed edge to encase the meat. Press down along the lip to seal, then brush with egg to glaze.
3 Cut each long roll into 12 sausage rolls and transfer to the baking sheets. Brush with a little extra egg to glaze. Chill for 30 min.
4 Heat the oven to 180C Fan/Gas 6. Bake the sausage rolls for 30 min until golden and crisp. Sprinkle with the Cheddar 5–10 min before the end of cooking, if using. Serve warm or cold with chutney or ketchup.
