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Martha's stuffing sausage rolls
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Makes: 30 rolls
½ onion, finely diced
1 clove garlic, crushed
1 tbsp olive oil
85g pack stuffing mix (Paxo, or similar)
Plain flour, for dusting
½ x 500g pack puff pastry
50g Brie, chopped into small pieces
2 tbsp cranberry sauce
1 British Blacktail Medium Free Range Egg, beaten
1. Fry the onion and garlic together in the olive oil over a low heat for around 5-6 minutes, or until soft and translucent. Tip into a large mixing bowl. Add the stuffing mix. Add 215ml boiling water according to the pack instructions. Season to taste. Allow to stand for 5 minutes, then stir well to combine. Allow to cool to room temperature.
2. Preheat the oven to 180°C, gas mark 4 and line a large baking tray with baking parchment. Lightly flour the work surface and roll the
puff pastry out into a large rectangle 0.5cm in thickness, about 34x24cm, then slice in half lengthways to make two smaller rectangles.
3. Add the Brie pieces to the stuffing mixture and season well. Spread 1 tbsp cranberry sauce down the centre of each pastry rectangle. Using floured hands, shape the stuffing into two long sausages and lay on top of the cranberry sauce.
4. Roll up to seal the sausage inside, then chill for at least 30 minutes. Brush the tops with beaten egg and, using a sharp knife, slice into 30 rolls. Bake for 25-30 minutes until golden. Serve hot or cold. Keep for up to 3 days in a sealed container in the fridge.
Typical values per serving:
This recipe was first published in December 2019.