Meltingly soft cheese take these homemade sausages rolls to a whole new level.
Makes8
CourseBuffet
Prepare20 mins
Cook30 mins
Total time50 mins
Ingredients
400g No.1 free range pork sausages
100g Emmi Raclette Pure Classic Slices, roughly chopped
6 Fragata Hot Peppers Guindillas, chopped
⅔ x 25g pack chives, finely chopped
320g pack all-butter puff pastry sheet
Plain flour, for dusting
1 Essential Free Range White Egg, beaten
1 tsp coriander seeds, roughly crushed
Method
Squeeze the sausages out of
their skins into a bowl and mix in
the cheese, peppers and chives.
Unroll the pastry on a floured
surface. Make the pork mixture
into a long sausage down 1 long
side of the pastry. Brush the free
pastry edge with egg and roll from
the sausage side, so you end up
with the seam underneath.
Cut into 8 and place on a
parchment-lined baking tray. Brush
the sausage rolls with beaten egg
and chill for 20 minutes.
Preheat the oven to 200°C, gas
mark 6. Brush the rolls with more
egg and sprinkle with coriander
seeds. Bake for 25-30 minutes,
until cooked through with no pink
meat, golden and bubbling.
