Mustard & Chive Sausage Rolls

October 2, 2013

Ingredients (serves 8)
1 sheet of ready-made puff pastry
450g (1 lb) of pork sausagemeat
1 to 2 tablespoons of freshly chopped chives
Salt and pepper
1 to 2 tablespoons of Dijon mustard, to taste
1 egg, beaten

Method
Heat the oven to 200 C / Gas 6. Remove the pastry from the freezer, if using frozen.

Put the sausage-meat, chopped chives and a generous grind of salt and pepper into a large bowl. Mix well.

On a lightly floured surface, roll the pastry out into a thin rectangular shape (approximately 23 x 30 x 0.5cm). Divide the pastry by cutting horizontally across the middle to get 2 strips.

Spread mustard down the middle of each strip. Roll sausage-meat into 2 long even logs the same length as the pastry and place on top of the mustard.

Brush beaten egg along the long side of the pastry. Fold the pastry over the top of the sausagemeat and seal all along the edge with a fork.

Slice each strip into individual sausage rolls about 4cm long each. This way you should get 16 in total, but you can make them as small or as large as you wish. Slash the top of each sausage roll with 2 short lines. Place on a baking tray, brush with beaten egg.

Bake for 20 minutes or until golden brown and crispy.