- ½ small garlic clove
- handful parsley, chopped
One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…
- 400g pack sausagemeat or sausages
- 375g pack ready-rolled puff pastry
- 1 beaten egg, to glaze
The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…
Heat oven to 200C/fan 180C/gas 6.
Crush ½ small garlic clove and a little salt to a paste using a pestle and mortar, or use the flat of your knife on a chopping board. Mix together with a handful of chopped parsley and stir in 50ml cold water.
Place 400g sausagemeat in a food processor (if using sausages, peel away the skins), turn on to a high speed, pour the garlic-flavoured water into the mixture, then season with pepper.
Unroll 375g ready-rolled puff pastry onto a board and cut in half lengthways.
Divide the sausage mixture in two and spread along the length of each pastry strip in a cylinder shape, leaving a 1cm edge.
Tightly roll the pastry around the sausagemeat and brush the ends with 1 beaten egg to secure.
Use a sharp knife to cut each roll into 10 pieces, each about 2.5cm long, and place on a baking sheet.
Can be made up to this point 1 month in advance and frozen. To cook from frozen, simply add 10 mins to cooking time below.
Brush more beaten egg all over the pastry. Place in the oven and cook for 25-35 mins until the pastry is puffed and crisp and the meat has cooked through. Remove and eat hot or cold with tomato ketchup if you like.