Delicious UK - (08)August 2020

Pork,cheddarand
caramelisedonion
sausagerolls
MAKES12-15.HANDS-ONTIME15 MIN, OVEN
TIME 25 MIN, PLUS CHILLING

MAKE

AHEAD

Make,coverandchillthe

sausagerollsuptoa day

aheaduntilreadytobake.

FOOD

TEAM’S

TIP

Youcanswapthebought
croissantdoughwith170g
oftheflakypastryonp67 or
170g ready-rolled puff pastry.

• 350gpackBritish pork
  sausagemeat


• 50gstrongcheddar,grated


• 1½tbspcaramelisedonionrelish
  (weusedTracklements)


• 1 tspfinely chopped sage
  leaves


• 1 tspchoppedthymeleaves


• ¼ tsp ground allspice
  
  
  • 250gpack Jus-Rol croissant
    dough
  
  
  • A littleplainflourfordusting
  
  
  • 1 medium free-range egg, beaten
  
  
  
  

1 Ina mixingbowl,combinethe

sausagemeat,cheddar,onion

relish,herbsandallspice,

seasoningthemixturewithsaltand

pepper(nottoomuchsaltasthe

sausagemeatwillbesalty).Use

yourhandstomakesure everything

iswellcombined.

2 Unrollthedoughona lightly

flouredworksurface,thenremove

2 ofthepre-markedtrianglesfrom

oneendoftherectangle(wrapand

savetobakeascroissantsanother

day,followingthepackinstructions).

Useyourfingerstopinchtogether

theotherperforationsinthedough

• it doesn’tmatter if there are still
  a few holes.

3 Witha longsidefacingyou,spoon

thesausagemeatmixturealongthe

middleofthepastry,thenbrushthe

topedgewithbeatenegg.Rollup

thepastrytosealthemeatinside,

thencutinto12-15sausagerolls.

Arrangetherollsona bakingsheet

linedwithcompostablebaking

paper,thenbrusheachonewith

beatenegg.Chillfor15-30 minutes

(seeMakeAhead).

4 Heattheovento200°C/180°Cfan/

gas6.Brushtherollswithmore

beatenegg,thenbakefor 25

minutesuntilthepastryisgolden

andcrispandthefillingiscooked

through.Leavetocoolonthetray,

theneatwarmwithmustardand

pickles,orcooltopackfora picnic.

PERSAUSAGEROLL(FOR15)

135kcals,8.4gfat(3.9gsaturated),

6.4gprotein,8.4gcarbs(1.9g

sugars), 0.7g salt, 0.2g fibre

the easy one.