Description
These easy, halfway homemade sausage rolls favoured with almonds and apricots are a picnic, party and lunchbox favourite!
Ingredients
Scale
- Large Handful Blanched Almond Slices
- 400–450g Pre-seasoned Sausage Meat (I use this one)
- Large Handful Chopped Dried Apricot Pieces
- 1 x Ready Rolled All Butter Puff Pastry Sheet
- Plain Flour
- 1 Egg
Instructions
- Pre-heat the oven to 200 degrees (400 farenheit). Lightly toast the almonds in a frying pan over a medium heat. Be sure to keep an eye on them as they will turn and burn very quickly!
- Remove them from the pan instantly to stop them cooking, and add mix them into the sausage meat, along with the dried apricot pieces until everything is well distributed in the mix. Divide into two and shape into long sausages.
- Unroll the puff pastry sheet onto a lightly floured surface and half with a sharp knife lengthways. Lay the sausage meat sausages across the lower third of each piece, stretching it out so the meat reaches both ends and is evenly distributed.
- Beat the egg with a splash of water to make an egg wash, and brush the wider, exposed section of pastry.
- Carefully fold the pastry over the sausage meat to encase it, pressing it gently to help it stick.
- Seal the massive sausage rolls by pressing down on the join with a fork.
- Using a very clean, sharp knife (clean it on damp kitchen paper between slices) divide the long sausage rolls into smaller, bite sized rolls.
- Transfer them to baking sheets lined with baking parchment, and glaze each one with egg wash.
- Bake for 25 minutes until the pastry is golden. Let them cool completely before packing them up to transport.