
ingredients
- 500g sausage meat
- 100g Branston Pickle
- 1 roll of puff pastry
- 1 egg
Method
- Preheat the oven to 180c
- Mix the sausage meat and Branston pickle in a bowl
- Roll out the puff pastry on a floured surface to a rectangle
- Place the sausage meat evenly along the longest edge of the rectangle closest to you in a sausage shape
- Crack the egg in a bowl and beat with a fork
- Brush the egg around the sausage meat to use as a glue to seal the sausage roll then roll up tightly away from you so there is a single layer of pastry around the roll with a small overlap to seal
- Cut away the excess pastry, this can be used to decorate
- Pinch either end of the sausage roll to keep the sausage meat from escaping
- Brush the outside of the roll with the egg wash and then scrape over the top with a fork to leave a nice pattern
- Bake at 180c for 30-35min
50g carbs | 21g fat | 19g protein