Oregano, rosemary and ’nduja sausage rolls

Oregano, rosemary and ’nduja sausage rolls
  • Serves icon Makes about 24
  • Time icon 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 added a sprinkling of herbs and a layer of ‘Nduja pesto to make you taste even better! If that’s possible…

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

Per roll

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

  1. 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.
  2. Mix all the filling ingredients in a bowl to combine, then season.
  3. 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.
  4. 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.
  5. 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.

delicious. tips

  1. 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.

  2. 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.

Subscribe

Fancy getting a copy in print?

Subscribe to our magazine
August subscription offer

Rate & review

Rate

4.3 votes

Reviews

Share your thoughts...

Rate & review

Rate

4.3 votes

Subscribe to our magazine

Subscribe to delicious. magazine this month for a half price subscription

Subscribe

Download our digital version

Subscribe to the digital edition of delicious. magazine

delicious. subscription offer