Spicy sausage rolls
Add a kick to this picnic favourite with chilli-spiced sausages.
Ingredients
For the seed mix
- 1 tsp nigella seeds
- 1 tsp sesame seeds
- ½ tsp coarsely ground black pepper
- ½ tsp flaked sea salt
For the sausage rolls
- 150²µ/5½´Ç³ú butter
- 450g/1lb plain flour, plus extra for rolling
- 6 chilli pork sausages, or fresh Italian sausages (about 400g/14oz)
- 1 free-range egg, beaten
Method
Preheat the oven to 220C/200C Fan/Gas 7. Line a baking tray with baking parchment.
Mix together the ingredients for the seed mix in a bowl and set aside.
To make the pastry, melt the butter with 150²µ/5½´Ç³ú water in a medium saucepan over a low heat. Once melted, bring to a gentle simmer, remove from the heat and add the flour, stirring until the mixture forms a ball. Put the pastry on a lightly floured board and leave for 3–5 minutes, or until cool enough to handle. Lightly knead until smooth.
Divide the pastry into two balls. Form one into a fat sausage shape and roll out on a lightly floured surface into a 30cmx18cm/12inx7in rectangle. Squeeze three of the sausages out of their skins and down the length of the pastry sheet, about 2cm/¾in from the edge.
Brush one long pastry edge with a little beaten egg, then fold the other side over the sausagemeat onto the egg-washed edge. Press firmly to seal. Trim off all but around 1cm/½in of the excess pastry edge. Slice the roll into 3cm/1¼in lengths with a sharp knife. Move to the prepared baking tray and score the top of each roll 2–3 times with the tip of a knife. Repeat with the remaining sausages and pastry.
Brush the tops of the sausage rolls with beaten egg and sprinkle with the seed mixture. Bake for about 20 minutes, until golden and cooked through.
