Want to impress with a little bit of baking? These simple but flavour-packed sausage rolls are great to knock up if you’re expecting visitors, or how about livening up your winter days with an indoor picnic with your loved one or little munchkins?
Homemade Pork, Boursin Cranberry & Pepper Sausage Rolls
2015-01-02 21:02:17
Serves 4
A festive canape, lunchbox favourite or simply a damn good picnic option
Cook Time
25 min
Ingredients
- 300g pork sausage meat
- 150g Boursin Limited Edition Cranberry & Pepper
- Plain flour (for rolling out pastry)
- 250g all butter puff pastry
For the egg wash
- 1 egg
- 25ml milk
- Salt
Instructions
- Place the sausage meat into a mixing bowl, add the Boursin Cranberry & Pepper and mix together well. Season with salt and pepper to taste
- On a floured surface, roll out the puff pastry to a 5mm thickness.
- Cut into 4 squares
- Divide the meat mix into 4 and shape into sausages.
- Place on to the pastry squares
- Using a pastry brush and a little cold water, gently brush the pastry around the sausage meat and then carefully fold the pastry over and around the meat, forming a sausage roll
- Pinch the seal of the pastry together and place on to a baking tray with parchment paper, making sure the seal of the pastry is on the bottom
- To make the egg wash, add the eggs and milk together with a pinch of salt and gently whisk. Brush the sausage rolls with egg wash
- Bake in a preheated oven at 200°C for approximately 20 minutes, until golden brown in colour
- Allow to cool on a wire rack, before serving warm
Notes
- If the Boursin seasonal edition is not available you can use Boursin Black Pepper
Tasting Britain http://tastingbritain.com/