A most delicious recipe for sausage rolls from Rick Stein’s ” Food Stories “.
Ingredients
- 1 tbsp olive oil
- 1 onion finely chopped
- 400 g top quality sausage meat or sausages, skin removed
- 225 g Cox's apples or similar peeled, cored and grated
- 1 tsp each of coriander,cumin and fennel seeds crushed
- plain flour for dusting
- 500 g puff pastry
- 1 egg beaten
- 1 tsp seasame seeds or poppy seeds optional
- salt and black pepper
Servings:
Instructions
- Heat the oil in a pan and gently fry the onion over a low heat until softened but not browned. Set aside and allow to cool.
- Put the sausage meat in a bowl and add the cooked fried onion, grated apple and fennel seeds. Season with salt and pepper and set aside.
- Preheat the oven to 210 C , Fan 190 C and line a baking sheet with baking parchment.
- Dust your work surface with flour and roll out the pastry to about 30 x 35 cm. Cut in half lengthways so it is a little longer than it is wide. Divide the sausage meat in half and form into two sausage shapes then place one of these along the length of a piece of pastry.
- Paint one of the long edges of pastry with egg, fold the pastry over the sausage meat and press the edges together to seal. Repeat with the remaining pastry and sausage meat. Cut each roll into three or four pieces depending on how big you want the rolls.
- Transfer the rolls on to the lined baking sheet, brush with the beaten egg and sprinkle with the seeds if using. Bake for 25-30 minutes until golden and cooked through.
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