Description
Deliciously flaky and savory, these sausage rolls are filled with a rich blend of sausagemeat, sundried tomatoes, fresh basil, and creamy mozzarella. Perfect for appetizers or a hearty snack, they’re sure to impress your family and friends.
Ingredients
Scale
- 150 grams sundried tomatoes in oil, drained and patted dry
- 2 x 400 gram packs sausagemeat
- 1 x 30 gram pack basil leaves, picked
- 250 grams Galbani mozzarella cucina, diced into 1cm cubes
- 1 x 320 gram sheet ready-rolled puff pastry
- 1 medium egg, beaten
- 1–2 rosemary sprigs, to garnish
Instructions
- Prepare filling: Chop sundried tomatoes finely. Break up sausagemeat into a large mixing bowl and stir through tomatoes, basil, and cheese.
- Assemble sausage roll: Unroll puff pastry, keeping it on its paper. Form sausagemeat into a long sausage down the length of the pastry. Brush one edge of the pastry with egg, then bring the other side up over the top of the meat. Fold over the egg-brushed side, stretching the edges if necessary to overlap slightly.
- Chill: Gently roll the sausage roll seam-side down. Cover and chill for at least 30 minutes (or freeze for later).
- Bake: Heat oven to 200°C (fan 180°C, gas 6). Transfer sausage roll to a baking tray on its paper. Glaze with egg and bake for 20 minutes. Glaze again and scatter with rosemary. Bake for 20-25 minutes more, or until crisp and golden brown.
- Cool and serve: Cool on a wire rack for at least 15 minutes before slicing. Leftovers keep for up to 3 days in the fridge.
Notes
For extra flavor, you can add spices like paprika or garlic powder to the sausage mixture.
- Prep Time: 15 mins
- Cook Time: 40-50 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 1 sausage roll
- Calories: 280
- Sugar: 2g
- Sodium: 400mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 8g
- Cholesterol: 40mg