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Pork, honey & mustard sausage rolls
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Serves: 8 as part of a picnic or buffet
500g pack Waitrose 1 Free Range Pork Mince
75g Waitrose 1 Free Range Unsmoked Bacon Lardons
50g fresh breadcrumbs
2 tbsp milk
1½ tbsp wholegrain mustard
1 tbsp clear honey
5 sprigs thyme, leaves only
2 large Waitrose British Blacktail Eggs, beaten
500g pack Jus-Rol Puff Pastry, halved
Plain flour, for dusting
2 tsp sesame seeds (mixed black and white)
1. Preheat the oven to 200°C, gas mark 6 and line a large baking sheet with baking parchment. Using your hands, mix the mince, lardons, breadcrumbs, milk, mustard, honey, thyme and half the egg together until well combined. Season.
2. Roll out each half of pastry on a lightly floured surface to a thickness of about 0.5cm to form a 35 x 20cm rectangle. Divide the pork mixture in two. Place one portion of meat on the long edge of one piece of pastry and shape into a sausage shape, ensuring it goes all the way from end to end. Repeat for the other roll.
3. Roll to enclose the filling in the pastry, seam underneath, brushing with a little of the remaining beaten egg to stick down the edge. Using a sharp knife, trim the pastry sparingly at each end to tidy up the edges.
4. Place the sausage rolls on the prepared baking sheet, brush with egg and sprinkle with the sesame seeds. Bake for 25-30 minutes, or until golden and cooked through. Leave to rest for at least 10 minutes, or until completely cold, before cutting into large pieces. Delicious served warm or cold with plenty of mustard or piccalilli.
Typical values per serving:
This recipe was first published in May 2017.