Save to your scrapbook
Mushroom and mustard sausage rolls
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
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 sheet Waitrose Cooks’ Ingredients all butter puff pastry, defrosted
1 egg, beaten
1-2 tsp nigella seeds
1. 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.
2. 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.
3. 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.
This recipe first appeared in Waitrose Food, June 2018 issue. Download the Waitrose Food app for the full issue
Typical values per serving:
Per roll 673kJ
This recipe was first published in May 2018.