Sausage Roll

Ingredients10

• puff pastry500 g
• pork sausage meat450 g
• onion1
• fresh sage1 tbsp
• fresh thyme1 tsp
• breadcrumbs40 g
• Dijon mustard1 tsp
• egg1
• black pepper1/2 tsp
• salt1/2 tsp

Method

1. Finely chop the onion and herbs. Mix with the sausage meat, breadcrumbs, mustard, salt, and pepper until evenly combined.
2. Roll the puff pastry into a rectangle about 30 cm by 40 cm and cut it lengthwise into two strips.
3. Spoon the sausage mixture in a log down the center of each strip, leaving a clear border.
4. Brush one long edge of each strip with beaten egg, fold the pastry over the filling, and press the edge to seal.
5. Turn the rolls seam-side down, brush the tops with egg, and cut into pieces about 8 cm long.
6. Score the tops lightly and chill for 15 minutes.
7. Bake at 200°C for 25 to 30 minutes until the pastry is deep golden and the filling is cooked through.
8. Cool slightly on a rack before serving.