Sausage rolls with a ham and cheddar crust

Name: Sausage rolls with a ham and cheddar crust
Yield: Makes 12 rolls
Cuisine: British recipes

These easy sausage rolls with ham and cheddar crust make a delightful party snack with a difference!

PER ROLL

Ingredients

For the filling

For the filling

Roll out the pastry on a lightly floured surface into a 60cm x 24cm rectangle. Lay the Parma ham slices over one half, overlapping them slightly, and sprinkle with the cheese. Fold the uncovered pastry over to sandwich the ham and cheese, then press down around the edges to seal.
Roll out the pastry parcel to form a slightly larger rectangle, about 33cm x 28cm. Slice in half to make two 33cm x 14cm strips.
Mix the filling ingredients in a large bowl and season. Divide in half, then roll each half into a 33cm log using damp hands. Lay a log along the middle of each pastry strip. Brush the pastry edges with a little beaten egg, then fold over to enclose the meat (with the join underneath). Seal well and, using a sharp, floured knife, cut each log into 6 rolls, each 5.5cm long. Brush with the rest of the egg, then chill for 20 minutes. Put a baking sheet in the oven and preheat to 220°C/200°C/gas 7.
Lightly score the tops of the rolls with a knife, then transfer to the hot baking sheet. Bake for 15-18 minutes until golden, risen and piping hot. Cool a little before serving warm, or leave to cool completely.

Roll out the pastry on a lightly floured surface into a 60cm x 24cm rectangle. Lay the Parma ham slices over one half, overlapping them slightly, and sprinkle with the cheese. Fold the uncovered pastry over to sandwich the ham and cheese, then press down around the edges to seal.
Roll out the pastry parcel to form a slightly larger rectangle, about 33cm x 28cm. Slice in half to make two 33cm x 14cm strips.
Mix the filling ingredients in a large bowl and season. Divide in half, then roll each half into a 33cm log using damp hands. Lay a log along the middle of each pastry strip. Brush the pastry edges with a little beaten egg, then fold over to enclose the meat (with the join underneath). Seal well and, using a sharp, floured knife, cut each log into 6 rolls, each 5.5cm long. Brush with the rest of the egg, then chill for 20 minutes. Put a baking sheet in the oven and preheat to 220°C/200°C/gas 7.
Lightly score the tops of the rolls with a knife, then transfer to the hot baking sheet. Bake for 15-18 minutes until golden, risen and piping hot. Cool a little before serving warm, or leave to cool completely.