Oregano, rosemary and ’nduja sausage rolls
- December 2018
- 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.
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…
- 14g (7.4g saturated)
- 16.9g (0.2g sugars)
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.
Rate & review
Subscribe to our magazine
Subscribe to delicious. magazine this month for a half price subscriptionSubscribe