family
Pork & sundried tomato sausage rolls
MAKES 8 or 16 PREP 20 mins plus cooling and chilling COOK 30-40 mins MORE EFFORT
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
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.
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.
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.
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.
この記事は BBC Good Food UK の June 2022 版に掲載されています。
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この記事は BBC Good Food UK の June 2022 版に掲載されています。
7 日間の Magzter GOLD 無料トライアルを開始して、何千もの厳選されたプレミアム ストーリー、9,000 以上の雑誌や新聞にアクセスしてください。
すでに購読者です? サインイン
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