Name: Sausage roll spirals
Cook time: 60 min
Total time: 60 min
Ingredients: 6 (400g) sausages (either pork, beef, lamb or chicken); 1 tablespoon basil pesto; 1 cup fresh breadcrumbs; salt; freshly ground black pepper; 1 sheet pre-rolled puff pastry, thawed; 1 egg beaten with 1 tbsp milk, to glaze; 3 tablespoon finely grated parmesan cheese

Ingredients

6 (400g) sausages (either pork, beef, lamb or chicken)

1 tablespoon basil pesto

1 cup fresh breadcrumbs

salt

freshly ground black pepper

1 sheet pre-rolled puff pastry, thawed

1 egg beaten with 1 tbsp milk, to glaze

3 tablespoon finely grated parmesan cheese

Method

1.Dip your hands in a bowl of cold water and squeeze the sausage meat out of the sausage skin and into a bowl.

2.Add pesto and breadcrumbs to the meat and mix well to combine. Season with salt and pepper. Divide mixture into six pieces – or 12, if you want to make baby rolls – and with damp hands, roll each portion back into a sausage shape.

3.Cut pastry sheet into 1cm wide, long strips. Wrap a long strip of pastry around each sausage in a spiral, starting at one end and wrapping towards the other end.

4.Place sausage spirals on a baking tray, tucking the ends underneath so they don’t unwind when cooked. Repeat with remaining sausages and pastry. Place tray in the fridge to chill sausage spirals for 30 minutes.

5.Heat oven to 200C. Brush pastry spirals lightly with egg glaze and sprinkle with parmesan. Bake for 25 minutes, or until pastry is puffed and golden brown.

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Ingredients

Method

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