Homemade Picnic Sausage Rolls
- 500g pack of frozen puff pastry
- 12 good quality pork sausages
- 120g wholegrain mustard
- 1 egg, beaten
- 1 tblspn nigella seeds
Roll out the defrosted pastry into two sheets, each measuring 30cm x 40cm and then cut each sheet into 6 equal rectangles.
Place each sausage about 2-3cm from the right hand edge of the pastry rectangles, allowing the sausage to hang over the ends. Put a 10g dollop on top of each sausage. Spread the mustard towards the ends (but not so far that it pokes over the edges)
Brush the right hand edge of the pastry with beaten egg and then fold over the pastry from the left to make the pastry roll. Use a fork to gently seal the edges
Transfer to a baking tray and put three horizontal slashes along the length of the sausage rolls with a sharp knife. Brush with beaten egg and sprinkle with nigella seeds
Bake at 220 degrees centigrade for 20-30 minutes until golden and cooked through. Allow to cool before wrapping up for your picnic!
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