Fruity Sausage Rolls

cook time 45 mins
Serves 16

Ingredients Method

400g tub Nature’s Finest Prunes, drained
1 tsp rapeseed oil
1 small red onion, finely chopped
325g pork sausage meat
1 sheet ready rolled puff pastry
Plain flour for dusting
1 large free-range egg, beaten
1 tsp poppy or sesame seeds
Salt and freshly ground black pepper to taste

Preheat the oven to 200°C/fan 180°C/gas mark 6. Heat the oil in a small pan, add the onion and cook for 3-4 mins or until soft.

Blot prunes dry with absorbent kitchen roll, then roughly chop the flesh.

Mix the sausage meat, onion and prunes until well combined, season to taste.

Lay the pastry on a work surface, then cut in half length-ways.

Lightly dust your hands with flour. Divide sausage meat mixture in two, then roll out each half to form a long sausage shape. Lay a sausage meat roll length-ways on each piece of pastry.

Brush one of the longer edges of the pastry with the beaten egg then fold the pastry over the filling, and seal by pressing gently on each roll.

Turn the roll over so the seal is on the underside. Cut each strip into 8 rolls.

Brush the pastry with remaining beaten egg, then sprinkle with poppy or sesame seeds.

Place the rolls on a baking tray and cook for 20-30 minutes or until crisp and golden.

Ingredients

400g tub Nature’s Finest Prunes, drained

1 tsp rapeseed oil

1 small red onion, finely chopped

325g pork sausage meat

1 sheet ready rolled puff pastry

Plain flour for dusting

1 large free-range egg, beaten

1 tsp poppy or sesame seeds

Salt and freshly ground black pepper to taste

Method