大象传媒

This recipe is very straight-forward and perfect for Christmas, and with the pastry if you haven鈥檛 got ready rolled to hand, you can easily roll out 320g from 500g pack, or if you鈥檙e feeling frisky make your own.

Makes 9 giant rolls (or 20 smaller ones)

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Prep time: 20 mins

Cooking time: 20-25 mins

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Ingredients

320g ready rolled puff pastry

1 egg, beaten for glazing

For the filling

陆 red onion, finely diced

1 tbsp rapeseed or olive oil

400g sausage meat (from sausages, skin removed) Nigel used pork

45g chopped pistachios

25g dried cranberries or goii berries (roughly chopped)

陆 tsp ground cinnamon

陆 tsp ground cumin

陆 tsp ground sumac

陆 tsp freshly ground black pepper

a pinch of sea salt

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Method

In a frying pan, cook the onions over a medium heat until caramelized.听 Allow to cool and mix with the other filling ingredients.

Lay the pastry sheet on a floured surface and roll it gently, if necessary, to make it 3mm thick.听 Cut it horizontally into 3 equal strips.

Divide the sausage meat into 3 and press a line of sausage meat down the middle of each strip of pastry, leaving 2陆cm over at each end.

Brush the length of the pastry with a little of the beaten egg on one side and roll the other side over the sausage to keep it in place.听 Pinch the ends of the roll together.

Place the rolls in a container or on a tray, lined with baking parchment, having brushed them all over with some of the beaten egg and put them in the freezer for 15 mins.

Preheat the oven to 190C / fan 170C / gas 5.

Take the sausage rolls out of the freezer and cut each roll into 3 pieces.

Put the 9 rolls out on a prepared baking tray, lined with baking parchment, brush again with the remaining egg and bake for 20 mins, or more until golden.

鈥淔or the Bobbie P veggie version, Nigel used Linda McCartney sausages, which didn鈥檛 need any skins removing, & although they come in 300g packs, rather than 400g as in the recipe,this was sufficient. 听He used an extra beaten egg to bind the mixture together鈥�.