550g sausages (a pack of 6 plus 2 more)
1 pack puff pastry (ready rolled if you’re in a hurry)
1 tsp herbes de provence
2 tbsp ketchup
Maldon sea salt
40 grinds black pepper
1 tsp chilli flakes
- Preheat the oven to 200C
- Take the sausages out of their skins and put the meat into a bowl.
- Add the ketchup, herbes de provence, chilli flakes, maldon and the black pepper
- Dust your surface or a chopping board with plain flour, then roll out the pastry to about the thickness of a one pound coin. If you don’t have a rolling pin, use a bottle of wine.
- Cut the pastry into two or three widthways (or really however you want – this bit isn’t complicated, you just need to roll sausage meat in pastry). Squidge sausage meat generously down the lengths then roll the pastry around it with about 2-3cm overlap. Do the same with the other bits until all the pastry and sausage has been used up. I made two big ones, and two mini ones with leftover bits and bobs. It looks fancier to make big ones, but it can be unwieldy when trying to maneouvre them.
- Put the rolls on greaseproof/baking paper on a pan with plenty of room around them for the puff pastry to expand
- Lightly beat the egg then paint it over the top of the pastry .
- Put the rolls into the preheated oven for 25 minutes. They should be golden by then but bigger rolls might have a soggy bottom, so flip your larger rolls upside down (leave smaller ones as is) and cook for another 10 minutes – 35 mins in total should do it.
I made these for an early evening prosecco party on Saturday … other (carb-heavy for soaking up the fizz) dishes coming in other posts…