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
1 ready rolled pack of shortcrust pastry
450 g of sausage meat – flavoured to your taste
Red onion chutney – optional
1 small egg for the wash
Nigella seeds for decoration
Preheat your oven at 180 C. Roll your pastry and spread a thin layer of red onion chutney if using.
Divide the sausage meat into two and spread along the pastry closer to the outer edges.
Roll the pastry towards the centre from each side and ensure that the closure stays at the bottom, on the parchment paper.
Cut the pastry lengthwise to divide the two rolls and cut the rolls into the chosen size.
Wash with egg and sprinkle with nigella seeds before baking until golden.
To ensure the meat is cooked through, use a thermometer. The temperature should be around 85 C.