The ultimate makeover: Sausage rolls
- Preparation and cooking time
- Plus chilling
- Makes 16
For the filling
- 1 tsp rapeseed oil
- 1 plump shallot , finely chopped
- 100g green lentil , drained weight from a 400g can
- 300g lean pork mince (8% fat), preferably organic
- 50g fresh white breadcrumbs
- 2 tsp finely chopped tarragon
- good pinch dry mustard powder
- good pinch grated nutmeg
For the pastry
- ½ x 375g sheet of ready-roll puff pastry
- 2 tsp semi-skimmed milk , to glaze
- STEP 1
Heat oven to 220C/200C fan/gas 7. Line a baking sheet with baking parchment.
- STEP 2
Heat the oil in a small, non-stick frying pan. Tip in the shallot and fry for a few mins until softened. Leave to cool. Meanwhile, mash the lentils in a bowl with the back of a spoon, then stir in the rest of the ingredients, the shallot, a small pinch of salt and a good grating of black pepper. Chill for 20 mins (not essential but makes it easier to shape).
- STEP 3
Halve the filling. Lightly flour the work surface and, using your hands, roll each half, one at a time, to a 28cm-long sausage shape (picture 1) – dust more flour on the work surface if it starts to stick. Set aside.
- STEP 4
Roll out the pastry on a clean, lightly floured work surface to a 28cm square. Cut in half to give 2 rectangles. Lay one of the sausage shapes along one of the long edges of one pastry rectangle. Roll the pastry around it to almost enclose (picture 2), then brush a little milk down the opposite long side. Roll the join underneath and press lightly down to seal. Trim off the ends to neaten if necessary, then slice into 8 rolls (picture 3). Place on a baking sheet, with the joins underneath. Using the blunt side of the knife, make 3 indents on top of each roll (picture 4). Repeat with the rest of the pastry and filling. Brush the tops with a little milk.
- STEP 5
Bake for 18-20 mins until golden and slightly puffy. Remove from the sheet and cool on a wire rack. Serve warm or cold.