Speedy Sausage Rolls
Written by MasterChef UK contestant Sofia Gallo @in_cucinacon_sofia
Perfect for lunch boxes, picnics or just for a quick supper, they are as the title speedy. Most of the ingredients are available at ready-made so all you need to do is assemble and bake. To give an extra layer of flavour, I have added red onion chutney layered on the base of the pastry.
Prep: 10 min
Bake: 15 to 20 min
Difficulty Super easy
Makes 8 or more depending on the size
Ingredients
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1 ready rolled pack of shortcrust pastry
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450 g of sausage meat – flavoured to your taste
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Red onion chutney – optional
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1 small egg for the wash
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Nigella seeds for decoration
Method
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Preheat your oven at 180 C. Roll your pastry and spread a thin layer of red onion chutney if using.
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Divide the sausage meat into two and spread along the pastry closer to the outer edges.
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Roll the pastry towards the centre from each side and ensure that the closure stays at the bottom, on the parchment paper.
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Cut the pastry lengthwise to divide the two rolls and cut the rolls into the chosen size.
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Wash with egg and sprinkle with nigella seeds before baking until golden.
TIPS:
To ensure the meat is cooked through, use a thermometer. The temperature should be around 85 C.
