These Christmas stuffing sausage rolls are really quick to make, and only require 3 ingredients.
The beauty of using pre-prepared fresh Christmas stuffing is that the pork meat has already been flavoured. Herbs, along with ingredients such as onion, cranberry and chestnuts are often included to enhance the flavour.
If you've ever made sausage rolls, then you'll know that the stuffing can become sticky and difficult to handle. I therefore put the meat into a small plastic food bag, when I shape it into a log.
If your stuffing meat doesn't include breadcrumbs, then it's likely that your rolls will release a lot of oil whilst cooking. To avoid a soggy bottom, I simply flip the rolls upside down, and cook for a further 5 minutes.
1 pack of ready made, ready rolled, puff pastry
400g fresh pork Christmas stuffing
1 egg
Sesame seeds (optional)
- Heat the oven to 200°C.
- Remove the pastry from the fridge and leave for 10 minutes.
- Whilst the pastry is coming up to room temperature, take the stuffing out of the fridge and place it in a small to medium sized food bag.
- Use your hands to 'squish' the sausage meat, in the bag. into a roll. The roll should be about the length of the shortest side of the pastry. Return to the fridge for 5 minutes.
- Unroll the pastry.
- Cut the food bag open and carefully place the roll of stuffing onto the pastry (as per the image).
- Mix the egg in a small bowl, then egg wash the short side of the pastry (which you will fold the larger section onto and create a seal).
- Fold the pastry over the top of the roll, slightly rolling the sausage meat as you do. Make sure the pastry is a tight fit around the meat.
- Cut off any excess pastry, leaving enough to create a sealed edge. If you have time, return to the fridge for another 5 minutes, as this will make the rolls easier to cut.
- Remove from the fridge and using a fork, crimp the sealed edge.
- Now use a sharp knife to cut the long roll into 4-5cm wide rolls. If you hold the sausage meat in the pastry as you do so, then it's more likely to retain its shape.
- Place the rolls onto a baking sheet lined with greaseproof paper.
- Egg wash the rolls and scatter with sesame seeds.
- Place in the hot oven for 25-30 minutes, until the pastry is golden and the sausage meat is cooked through.
- If the rolls release a lot of oil onto the baking tray, this will make the bottoms of the rolls soggy. If this happens, remove from the tray and place upside down on a fresh baking tray. Cook for a further 5 minutes. (See images).
