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Pork, red pepper & caper sausage roll
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Serves: 6
450g pack gourmet
pork sausagemeat
50g soft white breadcrumbs
50g roasted red peppers from a jar, drained and chopped
Grated zest of 1 lemon
2 tbsp Fragata Capers Capote, drained
2 tbsp chopped flat leaf parsley
320g pack Jus-Rol All Butter Ready Rolled Puff Pastry sheet
1 British Blacktail Medium Free Range Egg, beaten
1½ tbsp pumpkin seeds
1. Preheat the oven to 200°C, gas mark 6. Put the sausagemeat in a mixing bowl. Add the breadcrumbs, chopped red peppers, lemon zest, capers, parsley and some salt and pepper. Mix together using a spoon or your hands.
2. Unroll the pastry onto a large nonstick baking sheet. Arrange the sausagemeat, lengthways, down the middle of the pastry. Cut the pastry either side into 2cm strips all the way down, at right angles to the sausagemeat. Cross the strips over the sausagemeat to make a lattice plait.
3. Brush the sausage roll with the beaten egg and sprinkle with the pumpkin seeds. Bake for 40 minutes until golden. Eat warm, using a serrated knife to cut the roll into slices.
Typical values per serving:
Energy |
1,910kJ 458kcal |
---|---|
Fat | 28g |
Saturated Fat | 14g |
Carbohydrate | 30g |
Sugars | 3g |
Protein | 19g |
Salt | 2g |
Fibre | 2g |
This recipe was first published in Tue Oct 22 10:30:34 BST 2019.
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