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Pork & sundried tomato sausage rolls

Pork & sundried tomato sausage rolls

Name: Pork & sundried tomato sausage rolls
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: Makes 8 or 16
Ingredients: 2 tsp sunflower oil; 2 banana shallots finely chopped; 8 pork sausages; 10 sundried tomatoes chopped; 1 tsp fennel seeds; 2 sage sprigs leaves picked and chopped; 2 x 320g sheets ready-rolled puff pastry; flour for dusting; 1 egg beaten; 1 tbsp nigella seeds

Samuel Goldsmith

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Makes 8 or 16

More effort

Prep: 20 mins

Cook: 30 mins - 40 mins

plus cooling and chilling

A star rating of 5 out of 5.3 ratingsRate

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Dig out a hamper and fill it with these moreish pork and sundried tomato sausage rolls finished with nigella seeds. They're guaranteed to be popular at your next picnic

Freezable

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Ingredients

Nutrition

Units:

MetricUS

2 tsp sunflower oil
2 banana shallots

finely chopped
8 pork sausages
10 sundried tomatoes

chopped
1 tsp fennel seeds
2 sage sprigs

leaves picked and chopped
2 x 320g sheets ready-rolled puff pastry
flour

for dusting
1 egg

beaten
1 tbsp nigella seeds

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Nutrition: Per serving (16)

kcal272
fat19g
saturates8g
carbs17g
sugars2g
fibre2g
protein7g
salt0.7g

Method

step 1

Heat the oil in a small frying pan over a medium heat and cook the shallots for 5 mins until soft but not golden. Remove from the heat and cool slightly.
step 2

Squeeze the sausagemeat from the skins into a large bowl. Mix in the tomatoes, fennel seeds, sage, cooled shallots and some seasoning using your hands until evenly combined. Set aside.
step 3

Unravel the pastry onto a lightly floured surface. Form half the sausage mix into a long log lengthways over the middle of the first sheet of pastry. Brush the exposed border with beaten egg, then fold one edge over the filling to join the pastry on the other side and enclose the filling. Seal the edge using a fork. Using a sharp knife, cut the long sausage roll into four or eight even pieces, then repeat with the remaining pastry and the rest of the sausage mix.
step 4

Arrange the rolls over one or two baking sheets lined with baking parchment, then chill for at least 20 mins or overnight. Can be made and chilled a day ahead or frozen for up to a month. To bake from frozen, add 10 mins to the cooking time in step five.
step 5

Heat the oven to 200C/180C fan/gas 6. Brush the sausage rolls with the remaining egg and scatter over the nigella seeds. Bake for 30-40 mins, or until the pastry is golden and the filling is cooked through. Remove from the oven and leave to cool on the sheets for at least 15 mins before eating.

Recipe from Good Food magazine, June 2022

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A star rating of 5 out of 5.3 ratings

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