Honey and mustard sausage rolls
You really can't beat a good sausage roll at Christmas. The ones in this recipe are full of flavour, thanks to lots of fresh herbs, wholegrain mustard and honey.
These can be prepared in advance and then cooked whenever you fancy eating them. This recpe makes 24 sausage rolls.
YOU WILL NEED
375g puff pastry
1 tbsp honey
1 tbsp Dijon mustard
400g sausage meat
1 tbsp chopped flat leaf parsley
1 tbsp chopped sage
1 tbsp chopped rosemary
1 tbsp wholegrain mustard
3 slices of smoked streaky bacon, cut into thin bits
Pinch of salt and pepper
25g sesame seeds, to sprinkle on top
1 egg, beaten to brush on top
Mix the honey and Dijon mustard and put aside. Mix the meat, herbs, breadcrumbs, wholegrain mustard, bacon and salt and pepper in a bowl. Divide the mix in two.
Wrap half of the mixture in clingfilm and then roll it out to the length of the pastry. Place in the fridge and leave for about an hour to firm up. Repeat with the second batch.
Meanwhile, preheat the oven to 220°C. Roll out the pastry, cut it in half lengthways and brush with the honey and mustard mix.
Take the meat out of the fridge, remove the clingfilm and put the meat in the middle of the pastry sheets. Roll the pastry and brush edge with water to seal. Brush the top of the sausage rolls with the beaten egg and sprinkle with the sesame seeds.
Cut the rolls into thumb-sized pieces and place them on parchment paper. Cook for about 15 to 20 minutes until pastry is golden brown.