Sun-Dried Tomato Pesto Sausage Rolls

Name: Sun-Dried Tomato Pesto Sausage Rolls
Prep time: THMS
Cook time: THMS
Ingredients: 6 pork sausages; 1tsp. fennel seeds; 1 tsp. fresh sage, chopped; 20g Cheddar, grated; 2 tsp. Sacla’ Sun-Dried Tomato Pesto; 1 block of Jus-Rol Puff Pastry; 1 medium free-range egg, beaten

Perk up your picnic with this Italian twist on a British buffet classic. A dash of Sacla' Sun-Dried Tomato Pesto adds an umami kick to pork sausage meat spiked with fennel seeds, fresh sage and grated cheddar.

Cook Time

1hr

Serves

Ingredients

6 pork sausages
1tsp. fennel seeds
1 tsp. fresh sage, chopped
20g Cheddar, grated
2 tsp. Sacla’ Sun-Dried Tomato Pesto
1 block of Jus-Rol Puff Pastry
1 medium free-range egg, beaten

How to make the recipe

Step 1

Preheat oven to 200¬∞C/400¬∞F/Gas mark 6

Step 2

Squeeze meat from sausages into a mixing bowl

Step 3

Add fennel seeds, sage, cheddar and Sacla‚Äô Pesto and season well

Step 4

On a lightly floured surface, roll out the pastry to make a 22cm x 32cm rectangle

Step 5

Cut in half lengthways, then divide the filling into a cylinder along the middle of each pastry half

Step 6

Brush one edge of each pastry half with a little of the beaten egg and fold over to enclose the sausage meat

Step 7

Trim away any excess pastry

Step 8

Place the roll on a baking sheet and chill for at least 30 minutes, or put it in the freezer for 10 minutes

Step 9

Cut each pastry roll into 3 and brush all over with remaining beaten egg

Step 10

Place rolls on a baking sheet and cook for 20-25 minutes until golden and cooked through