Pork & sage sausage rolls

Contains pork – recipe is for non-Muslims only
Whether you’re planning a picnic or fancy making a batch for the weekend, what could be better than these little savouries?

Prep:15 mins
Cook:25 mins

Easy

Nutrition per serving

kcal 340
fat 26g
saturates 9g
carbs 17g
sugars 1g
fibre 1g
protein 11g
salt 1.22g

Ingredients

375g pack ready-rolled puff pastry
8 good-quality pork sausages
1 small bunch sage, leaves only
1 egg, lightly beaten

Method

Heat oven to 220C/200C fan/gas 7. Cut the pastry sheet into 8 equal squares.
Skin the sausages, then lay the meat from one sausage in the middle of a pastry square. Put 2 sage leaves on top. Brush a little egg on one side then seal the pastry squares using your fingers to create a crimped edge. Repeat to make 7 more.
Transfer to a lightly greased baking tray, brush with more egg and bake for 25-30 mins until golden brown and cooked through.
Allow to cool for a few mins then run a palette knife underneath to loosen the sausage rolls. They can be eaten hot or cold. For a picnic, simply cool and pop into a container, layered with baking parchment. Will keep for 2 days in the fridge.