Sausage Rolls with Sacla' Sun-Dried Tomato Pesto

On the table in 60mins

Serves 6


  • 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


  1. Preheat oven to 200°C/400°F/Gas mark 6
  2. Squeeze meat from sausages into a mixing bowl
  3. Add fennel seeds, sage, cheddar and Sacla’ Pesto and season well
  4. On a lightly floured surface, roll out the pastry to make a 22cm x 32cm rectangle
  5. Cut in half lengthways, then divide the filling into a cylinder along the middle of each pastry half
  6. Brush one edge of each pastry half with a little of the beaten egg and fold over to enclose the sausage meat
  7. Trim away any excess pastry
  8. Place the roll on a baking sheet and chill for at least 30 minutes, or put it in the freezer for 10 minutes
  9. Cut each pastry roll into 3 and brush all over with remaining beaten egg
  10. Place rolls on a baking sheet and cook for 20-25 minutes until golden and cooked through

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