Perfect sausage rolls
Paula Heatley
A WORD FROM THE CHEF
We love sausage rolls in this house and they are so versatile you can add any seasoning or flavouring you like to your sausage meat and they are perfect to eat hot or cold.
INGREDIENTS
- 1 packet of ready rolled puff pastry
- 12 good quality pork sausages
- 1tbsp tomato relish
- 1/2 tsp sage
- 1/2 tsp garlic powder
- Salt and pepper
- Sesame seeds
- A little milk to brush on top
METHOD
Preheat your oven to 160°C.
Roll out your pastry and cut in half length ways.
Take your sausage meat out of the skins and divide into two separate bowls season both with salt and pepper and in one add the sage and garlic powder and mix. Then spoon this mixture into half your pastry, brush the edge with milk and fold over to cover the meat and press down the edge.
Do the same with the other half of the mixture but this time spoon on some of the relish and cover with the pastry.
Brush the top with the milk and sprinkle with sesame seeds bake for around 15 to 20 minutes until golden brown.
You can also freeze these uncooked and cook from frozen when needed.
ABOUT THE CHEF
Paula Heatley is a mother of four, who loves to cook and bake for her family.