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£4.95Price per unit
£11/kgPlease note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.
Preheat the oven to 220ºC, gas mark 7, and line a large baking tray (or 2 smaller trays) with baking parchment. In a large bowl, mix together the sausagemeat, sour cherries, chopped pistachios, oregano, spices and orange zest until well combined; season. Divide the mixture into 2 equal halves and form each into a long, even sausage shape.
Cut the pastry in ½ lengthways. Put the sausage shapes onto the pastry lengths, leaving a 1cm gap along one of the long edges of each. Fold over the pastry; seal by pinching together or use a fork to press down. Cut each into 8 individual rolls (3-4cm wide), then transfer to the baking tray and brush liberally with the beaten egg. Sprinkle over the nigella seeds (if using), then bake for 22-25 minutes until deep golden brown and the filling is cooked through with no pink meat. Leave to cool slightly before eating.
Get ahead: The sausage rolls can be assembled, cut and glazed in advance, then frozen for up to 3 months. Bake straight from frozen, adding an extra 5 minutes to the cooking time.
Typical values per item when made using specific products in recipe
Energy | 780kJ/ 187kcals |
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Fat | 12g |
Saturated Fat | 4.6g |
Carbohydrates | 12g |
Sugars | 3.5g |
Fibre | 1.3g |
Protein | 7.1g |
Salt | 0.6g |
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