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Oregano, rosemary and ’nduja sausage rolls

Name: Oregano, rosemary and ’nduja sausage rolls
Yield: Makes about 24
Cuisine: British recipes
Ingredients: For the rough puff pastry; 450g plain flour, plus extra to dust; ½ tsp fine sea salt; 1 tsp finely chopped rosemary leaves; 280g unsalted butter, frozen; 2 medium free-range eggs, beaten; For the filling; 450g British free-range pork sausagemeat; 3 tbsp Sacla’ No 16 ’Nduja Pesto; 1 fresh rosemary sprig, leaves chopped; 4 fresh oregano sprigs, leaves chopped; You’ll also need…; 2 large baking sheets lined with non-stick baking paper

Published: 21 Dec 18
Updated: 4 Apr 24

Oh, sausage rolls. How we do adore you. With your light and flaky pastry shell encasing a tasty sausagemeat filling.

And this time we’ve taken the recipe to the next level with our nduja sausage rolls: we’ve added a sprinkling of herbs and a layer of ‘Nduja pesto to make you taste even better! If that’s possible…

Medium
December 2018

Test kitchen approved

Makes about 24
Hands-on time 30 min, oven time 30 min, plus chilling

Oh, sausage rolls. How we do adore you. With your light and flaky pastry shell encasing a tasty sausagemeat filling.

Nutrition: per serving

Calories: 217kcals
Fat: 14g (7.4g saturated)
Protein: 5.4g
Carbohydrates: 16.9g (0.2g sugars)
Fibre: 0.8g
Salt: 0.4g

Per roll

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Ingredients

For the rough puff pastry

450g plain flour, plus extra to dust
½ tsp fine sea salt
1 tsp finely chopped rosemary leaves
280g unsalted butter, frozen
2 medium free-range eggs, beaten

For the filling

450g British free-range pork sausagemeat
3 tbsp Sacla’ No 16 ’Nduja Pesto
1 fresh rosemary sprig, leaves chopped
4 fresh oregano sprigs, leaves chopped

You’ll also need…

2 large baking sheets lined with non-stick baking paper

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Method

Put the flour, salt, rosemary and a generous grinding of black pepper in a large bowl. Grate in the frozen butter, toss to coat, then make a well in the centre. Add 7 tbsp ice-cold water, mixing with a table knife until the pastry starts to come together. Add another 1 tbsp ice-cold water and mix until it becomes a dough, adding a further tablespoon if needed (see tip). Working quickly, shape the dough into a square, wrap in cling film and chill for 30 minutes.
Mix all the filling ingredients in a bowl to combine, then season.
Divide the dough in half. Roll out each half on a lightly floured surface into a rectangle roughly 20cm x 30cm and the thickness of a £1 coin.

Form half the sausage filling into a sausage shape the length of the pastry. Glaze the border of the pastry with some beaten egg, put the sausage in the centre and enclose in the pastry to form 1 long roll. Using the tines of a fork, crimp the edge of the pastry to secure, then cut into 10-12 rolls. Transfer to the prepared baking sheets and brush with a little extra egg to glaze. Repeat with the remaining sausage mix and pastry. Chill for 30 minutes.
Heat the oven to 200°C/180°C fan/gas 6 and bake the sausage rolls for 30 minutes until golden and crisp. Serve warm or cold.

Recipe from December 2018 Issue

Nutrition

Per roll

Nutrition: per serving

Calories: 217kcals
Fat: 14g (7.4g saturated)
Protein: 5.4g
Carbohydrates: 16.9g (0.2g sugars)
Fibre: 0.8g
Salt: 0.4g

delicious. tips

When making the pastry, don’t use your hands until it becomes too difficult to mix with the knife (step 1). The heat from your hands can melt the butter and make the pastry greasy.
Cook, cool and transfer to an airtight container. Refrigerate for up to 4 days (or freeze for up to 1 month, then defrost overnight). To serve, reheat in a hot oven until piping hot.