Sun-Dried Tomato Pesto Sausage Rolls
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Cook Time
1hr
Serves
6
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' 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
