Ingredients
- 500 g 18oz sausage mince (ask your butcher or remove sausage from casings)
- 200 g 7oz caramelised onions
- 200 g 7oz crumbled blue cheese
- 5 sheets of puff pastry
- a little flour to roll out pastry
- 2 tablespoon dijon mustard plus extra to serve
- 1 egg beaten to glaze
- Poppy seeds or sesame seeds to sprinkle optional
Instructions
- Pre-heat the oven to 190C(374F) fan-forced and line two oven trays with baking paper.
- Lay the puff pastry out on a cutting board and cut each sheet down the middle.
- Spread the dijon mustard evenly down the middle of each pastry half.
- In a bowl, mix up the sausage mince, caramelised onion and blue cheese together and season it with salt and pepper.
- Divide the meat mixture evenly down the middle of each pastry half.
- Roll the pastry to enclose the filling.
- Slice the roll into little pieces and place them on the oven trays, seam down leaving at least 2cm between each one.
- Brush them with the beaten egg and sprinkle with seeds.
- Cook the sausage rolls for 20-25 minutes or until they are golden.
- Note: uncooked sausage rolls can be frozen for up to 2 months (not brushed with egg).
Have you made this recipe? I'd love to hear what you think. Tag me on Instagram @clairekcreations
