Serves 8-10 • Prep 20 mins • Cooking 35 mins
Absolutely everyone loves a good sausage roll and these two variations are particular crowd pleasers. So next time you have friends over, make up a bit batch of each and serve with some nice chutney. Everyone will be super happy and full and your work will be done well in advance – you can make and freeze these even months ahead and cook from frozen.
What you’ll need
250 g The Healthy Baker Plain Flour
250 g butter, cold and cut into cubes
½ teaspoon cold water
2 tablespoons pouring cream
1 teaspoon fennel seeds
2 teaspoons sesame seeds
2 teaspoons Nigella seeds
For Lamb and harissa sausage rolls
450g lamb mince
2 tablespoons Harissa paste
45g slivered almonds
2 tablespoons parsley, finely chopped
½ teaspoon lemon, zest
For pork and fennel sausage rolls
450g pork mince
1 teaspoon fennel seeds, lightly roasted
1 teaspoon thyme leaves
½ teaspoon orange zest
For Lamb and harissa sausage rolls:
Combine the mince, harissa paste, almonds, parsley and lemon zest in a medium-sized bowl. Add a good grinding of black pepper and a little sea salt. Either use straight away or cover and place in the fridge until needed.
For Pork and fennel sausages:
Combine the mince, fennel, thyme and orange zest in a medium sized bowl. Add a good grinding of black pepper and a little sea salt. Either use straight away or cover and place in the fridge until needed.
For the Flaky Pastry:
Combine butter and flour on the bench, and with the heel of your hand work the ingredients together. Add water as necessary to form a rough dough.
Cover with plastic wrap and leave to chill in the fridge for 30 minutes.
On a lightly floured work surface, roll out the pastry until you have a large rectangle, dust off loose flour and fold the top half of the pastry down then the bottom half up so you have a long slim rectangle.
Now turn 90 degrees and roll out to another large rectangle, trying to only roll in one direction if possible (this helps keep the butters ‘marbled’ effect and ideally will keep your pastry nice and puffy and flakey).
Fold, roll again into that long thin rectangle, cover with plastic and place in the fridge for another 20 minutes or until needed.
To assemble sausage rolls:
Preheat oven to 200C
Make the egg wash by whisking together the cream and eggs
Roll out the pastry so you have two large rectangles and cut each in half lengthways.
Take the mince mixture you want and squeeze into two sausage shapes, place along the pastry rectangles, a few centimetres from the top.
Gently roll each into a long sausage shape, press the edges to create a seal, cut into smaller pieces and place on a lined baking tray.
Brush your sausage rolls with the egg wash and sprinkle the lamb and harissa ones with the nigella seeds and the pork and fennel ones with fennel seeds and sesame seeds.
Bake for 25-35 minutes or until golden brown and cooked through.