Festive sausage rolls

This recipe
  • Serves: 10
  • Ready in: 1 hour
Shopping list
  • Spring onions, 1 bunch
  • Garlic cloves, 2
  • Sausage meat, 1 kg
  • Dried cranberries, 100g
  • Roasted pistachios, 75g
  • Stilton, 75g
  • Chopped fresh rosemary, 1 tsp
  • Freshly grated nutmeg, 1/2 tsp
  • Ready-to-roll puff pasty, 2 packets
  • Egg, 1
  • Sesame seeds, 1 tsp
  1. Preheat your oven to 220ºC. Take your pastry out of the fridge.
  2. Fine chop your garlic and slice your spring onions. Fry on a low heat in a drizzle of olive oil until soft, around 10 minutes. Set aside to cool.
  3. Transfer all the sausage meat to a large mixing bowl. Coarsely chop the dried fruits, pistachios and rosemary. Add to the mixing bowl along with the Stilton and a grating of fresh nutmeg. Season generously, mix (with your hands) well to combine. Divide the meat into two equal portions.
  4. Wash your hands. Remove your pastry from the packaging and unroll, making sure to keep it in the greaseproof paper.
  5. Place one half of the sausage meat onto one half of the pastry, lengthways. Shape into a long sausage, leaving about an inch of space between the meat and the edge of the pastry.
  6. Fold the other half of the pastry over the top, gently pressing down to remove any gaps of air as you fold. Seal the edges with a wet fork and trim with a sharp knife if you wish to make it neater. Pierce the top with a sharp knife to allow for ventilation. Repeat these steps with the remaining meat filling and and pastry roll.
  7. Whilst still in the greaseproof paper, transfer both sausage rolls to a large baking tray. Crack an egg into a bowl and beat to create an egg wash and brush over both rolls. Sprinkle with sesame seeds and sea salt and bake for 35-40 minutes until golden.
  8. Transfer to a wire rack to cool for at least 30 minutes and serve, either as whole rolls as a teatime centrepiece or sliced into bitesize rolls.