Sage, chilli and feta sausage rolls
- December 2016
- Makes 16
- Hands-on time 35 mins, oven time 20-25 min, plus chilling and resting
If you thought the humble but oh-so-satisfying sausage roll couldn’t get any better, think again. Here in our feta sausage rolls, crisp, flakey pastry is wrapped around crumbly feta cheese and perfectly seasoned sausage meat, with a subtle chilli kick. They will have you going back for more time and time again.
- 20.9g (9.6g saturated)
- 17.1g (1.3g sugars)
- Olive oil for frying
- 1 onion, finely chopped
- 2 garlic cloves, crushed
- Small bunch fresh sage, leaves chopped
- 2 tsp dried chilli flakes
- 1 tsp dried oregano
- 200g feta, crumbled
- 450g British free-range sausagemeat
- 2 x 320g packs ready-rolled all butter puff pastry
- 1 medium free-range egg, beaten
- Heat the oven to 200°C/180°C fan/gas 6. Heat a glug of the oil in a medium frying pan and fry the onion for 5-6 minutes over a medium heat until starting to soften. Add the garlic and fry for 2-3 minutes, then put in a large mixing bowl and leave to cool for 5 minutes.
- Add the sage, chilli, oregano, feta and sausagemeat to the garlicky onion. Season generously with salt and pepper, then use your hands to mix everything together really well.
- Unroll one of the sheets of pastry and cut in half lengthways. Place a quarter of the sausage mixture down each length of pastry, just off-centre, in a 2-3cm wide sausage shape. Lightly brush the wide edge of the pastry with the egg glaze, then fold over to encase the filling, leaving a small lip of pastry. Press down along the pastry lip to seal, then brush with the beaten egg and press a fork into the pastry lip to crimp and seal further. Put the rolls on a board and chill for 10 minutes. Repeat with the remaining pastry and filling.
- Once chilled, use a sharp knife to cut each long roll into 4 individual sausage rolls and transfer to a baking sheet lined with non-stick baking paper. Chill again for at least 20 minutes.
- After chilling, once the sausage rolls feel firm, brush again with beaten egg to glaze. Bake for 20 minutes until risen and golden and the meat is cooked through. Rest for 10 minutes before serving.
If at any point the pastry gets warm and softens too much, chill for 10 minutes.
Wrap the unbaked rolls in cling film and chill for up to 24 hours. Glaze before baking. Freeze unbaked, then glaze and bake from frozen for 30 minutes. Baked rolls will keep chilled for 48 hours. Warm in a hot oven for 10 minutes to serve.
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