Spicy Beef and Tomato Sausage Rolls

Spicy beef and tomato sausage rolls

Homemade sausage rolls are a handy item to have in your recipe book. They're ideal for a friday night treat or party food.

Prep time: 30 minutes

Cook time: 30 minutes

Servings: 4 people

Preparation

Combine all the filling ingredients together and preheat the oven to 220C/425F/Gas 7. Unroll the pastry on to a lightly floured work surface. 

Cut into 2 long rectangles. Cut the large rectangle in half lengthways, then cut both smaller rectangles into eight equal sections.

You now have 16 rectangles in total.

Brush one end of each rectangle with a little of the beaten egg, lay a piece of sausage filling at the other end. 

Roll the sausage filling up in the pastry to enclose and repeat until all the pastry and filling has been used. 

Score the tops with a sharp knife for decoration. Brush all over with the rest of the beaten egg.

Bake in the oven for 25–30 minutes, or until the pastry has turned golden-brown and looks crisp. 

Remove from the oven and leave to cool slightly before serving.

Ingredients

250g minced beef
1tbsp sun dried tomato paste
1-2tsp chilli flakes
1 small red onion, peeled and finely chopped
Salt
Freshly ground black pepper
375g puff pastry, ready rolled
2 egg yolks beaten, to glaze pastry



Ingredients

250g minced beef
1tbsp sun dried tomato paste
1-2tsp chilli flakes
1 small red onion, peeled and finely chopped
Salt
Freshly ground black pepper
375g puff pastry, ready rolled
2 egg yolks beaten, to glaze pastry



Preparation

Combine all the filling ingredients together and preheat the oven to 220C/425F/Gas 7. Unroll the pastry on to a lightly floured work surface. 

Cut into 2 long rectangles. Cut the large rectangle in half lengthways, then cut both smaller rectangles into eight equal sections.

You now have 16 rectangles in total.

Brush one end of each rectangle with a little of the beaten egg, lay a piece of sausage filling at the other end. 

Roll the sausage filling up in the pastry to enclose and repeat until all the pastry and filling has been used. 

Score the tops with a sharp knife for decoration. Brush all over with the rest of the beaten egg.

Bake in the oven for 25–30 minutes, or until the pastry has turned golden-brown and looks crisp. 

Remove from the oven and leave to cool slightly before serving.