Mushroom and mustard sausage rolls
These sausage rolls are made with a mixture of sausagemeat, mushrooms, onions, thyme and mustard and are encased in golden, flaky, puff pastry.
- Prepare20 mins
- Cook25 mins
- Total time45 mins
- 15g salted butter
- 150g chestnut mushrooms, finely chopped
- 2 tbsp English mustard
- 400g pack Waitrose British pork sausages, skins removed and discarded
- 1 small red onion, finely diced
- 2 tbsp chopped thyme leaves
- plain flour, for dusting
- 215g Waitrose Cooks’ Ingredients all butter puff pastry sheet, defrosted
- 1 egg, beaten
- 2 tsp nigella seeds
Heat the butter in a large frying pan until foaming, then cook the mushrooms over a high heat for 3-5 minutes until browned and all the liquid has evaporated. Stir through the mustard, then cool. Place the mushrooms in a large bowl, along with the sausagemeat, onion and thyme. Mix thoroughly, then season.
On a floured surface, unroll the pastry, cut in half lengthways and roll each half about 2-3cm wider. Halve the sausagemeat and place in a cylindrical shape down the middle of each pastry strip. Brush one long side of each sheet with beaten egg, then fold over the other side, tightly encasing the sausagemeat. Roll so that the seam is sealed underneath. Using a sharp, serrated knife, trim the ends and cut each roll into 8 pieces. Chill on a parchment-lined baking sheet for 15 minutes.
Preheat the oven to 200°C, gas mark 6. Brush each roll with more beaten egg, then sprinkle over the nigella seeds. Bake for 20 minutes until golden. Serve warm or at room temperature.
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