Festive sausage rolls
- Serves: 10
- Ready in: 1 hour
- 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
- Preheat your oven to 220ºC. Take your pastry out of the fridge.
- 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.
- 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.
- Wash your hands. Remove your pastry from the packaging and unroll, making sure to keep it in the greaseproof paper.
- 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.
- 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.
- 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.
- 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.