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Quesada Focus Recipe Corner - Mustard and chive sausage rolls


Recently we were invited to a ‘bring a plate’ party and rather than just buying a ready made savoury and find I had brought the same as someone else, I thought I would make something different. These went down a treat. Don’t think I can do it next time as now you all know the recipe!


Ingredients


1 sheet ready-made puff pastry 450g pork sausage meat


2 tablespoons freshly chopped chives salt and pepper


2 tablespoons Dijon mustard 1 egg, beaten


Method Heat the oven to 200ºC / Gas 6. Put the sausage meat, chopped chives and a generous grind of salt and pepper into a large bowl. Mix well.


On a lightly floured surface, roll the pastry out into a thin rectangular shape (approximately 23 x 30 x 0.5cm). Divide the pastry by cutting horizontally across the middle to get 2 strips.


Spread mustard down the middle of each strip. Roll sausage meat into 2 long even logs the same length as the pastry and place on top of the mustard.


Brush beaten egg along the long side of the pastry. Fold the pastry over the top of the sausage meat and seal all along the edge with a fork.


Slice each strip into individual sausage rolls about 4cm long each. This way you should get 16 in total, but you can make them as small or as large as you wish. Slash the top of each sausage roll with 2 short lines. Place on a baking tray, brush with beaten egg.


Bake for 20 minutes or until golden brown and crispy.


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