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…
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
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.
Nutrition
- 217kcals Calories
- 14g (7.4g saturated) Fat
- 5.4g Protein
- 16.9g (0.2g sugars) Carbs
- 0.8g Fibre
- 0.4g Salt
Per roll
Leave a comment, question or tip