The fifth of June marks the official day of sausage rolls!
Homemade sausage rolls always prove to be a hit for when ever the family's home or you have to take a plate to a function. The sausage roll is always a party favourite and best of all, it is easy and quick to make!
Ali Leonard has shared with us one of her favourite go-to sausage roll recipes!
Sausage Rolls
Makes 6.
FILLING:
- 2 tsp fennel seeds
- ¾ cup shelled pistachio nuts
- 1kg free-range pork sausage meat
- ½ cup grated Parmesan
- 4 tbsp apple or pear chutney
- ¼ cup finely chopped fresh sage
- salt and freshly ground black pepper, to taste
EGG WASH:
- 1 egg
- 1 tbsp cream
Flaky pastry
GARNISH:
- 6 sage leaves
METHOD:
- Preheat oven to 200°C. Line a baking tray with baking paper.
- Lightly toast fennel seeds by dry-roasting them in a frying pan for a few minutes, stirring regularly to avoid burning. Allow to cool, then grind with a mortar and pestle or in a spice grinder.
- Lightly toast pistachio nuts in a frying pan for a few minutes, stirring regularly to avoid burning. Allow to cool, then chop roughly.
- Gently combine filling ingredients. Fry a small amount of the filling mixture, then taste and adjust seasoning if necessary.
- Lightly whisk eggs and cream together to make egg wash.
- Cut the 30cm x 40cm pastry sheet in half lengthways, to make two long rectangular strips measuring 15cm x 40cm.
- Lay one pastry strip across a lightly floured bench with the long side towards you, and shape half the filling mixture into a sausage along the middle of the pastry. Paint a line of egg wash along one side and roll the pastry to tightly enclose the filling. Repeat with the other sheet of pastry and remaining filling.
- Cut each log into three even-sized pieces and put sausage rolls, seam-side down, on the prepared baking tray.
- Score tops of sausage rolls twice with a sharp knife, brush with egg wash and decorate with a single sage leaf if desired.
- Bake for 20-25 minutes until golden brown.
Recipe extracted from Little & Friday Every Meal by Kim Evans and Sophie Beck, published by Penguin NZ.
If you liked this recipe, you can find more at The Breeze In The Kitchen.
