Spanish Sausage Rolls Recipes

Steps:

• First, roll out the pastry on a lightly floured surface into a rectangle, roughly 32 x 20cm. Cut in half so you have 2 long rectangles, place on baking parchment on a baking sheet and chill in the fridge.
• Put the potatoes in a large pan of salted water and bring to the boil. Reduce the heat, cook until just tender (about 5 mins), drain and leave to cool.
• Meanwhile, remove the chorizo skins and put the meat in a large bowl of a food processor. Add the parsley, 1 tbsp nigella seeds and the cooled potatoes, and pulse everything together, being careful not to break up the potato chunks too much.
• Heat oven to 200C/180C fan/gas 6. Take the pastry out the fridge and shape the chorizo mix into two long sausages. Put each in the middle of the pastry pieces and brush the edges of the pastry with the beaten egg. Bring the pastry together on one side to enclose the filling and seal by pressing the pastry with a fork. Cut the rolls into 9 pieces each (about 5cm long) and arrange on two baking trays. Brush with egg and scatter over the remaining nigella seeds. Bake for 25-30 mins until golden and cooked through. Leave to cool completely before packing for your picnic.

Steps:

• Place ground pork, onions, garlic, sage, bread crumbs, salt, pepper, coriander, thyme, cayenne pepper, and nutmeg in a mixing bowl. Mix with a fork until ingredients are evenly distributed, 2 to 3 minutes. Divide mixture in half and place each half on a length of plastic wrap. Use your damp fingers to shape each half into a cylinder, approximately the same length as the puff pastry. Roll up in the plastic and form into a round roll. Refrigerate until ready to use.
• Whisk egg with water to make the egg wash.
• Separate the semi-frozen puff pastry dough into thirds. Halve one of the thirds lengthwise. Bring pastry to room temperature. Brush a 2-inch strip of egg wash along 1 long edge of the 2 larger pastry pieces. Place the narrower pieces on the egg wash strip, overlapping about 1 inch, to make a wider piece of pastry dough. Press lightly to form 2 wide lengths of pastry dough.
• Transfer 2 sheets of dough to a lightly floured piece of parchment paper; dust tops lightly with flour. Cover with another sheet of parchment. Roll gently to achieve an even thickness. Remove top sheet of parchment. Flatten the longs edges of the dough slightly about 1 inch wide so that when the roll-up is completed, the seam side won't be thicker than the rest of the dough. Place a sausage log at the end of a pastry sheet. Begin to roll the sausage log in the pastry, brushing the far edge with egg wash before sealing the edges together. Place seam side down on parchment and place on a dish. Repeat with 2nd sausage roll. Freeze until dough firms up, about 10 minutes.
• Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with a silicone mat.
• Place rolls on a lightly floured surface. Lightly brush top and sides with egg wash. Cut each roll into 8 pieces. Sprinkle with sesame seeds. Place on prepared baking sheet seam side down (standing up). Lightly press each roll to flatten it slightly so they don't fall over when baking.
• Place in preheated oven; bake until nicely browned, pastry is cooked through, and bottoms are browned, about 30 minutes.

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Lightly grease a baking sheet.
• Place pie crust dough onto a flat surface. Spread them generously with mustard. Spread 1/2 pound of sausage onto each pie crust. Flatten the sausage down with a spatula. Roll the pie crust mixture up like a jelly roll. Slice the roll into 1/2-inch circular pieces.
• Bake for 18 minutes or until sausage is cooked.

Steps:

• Roll out the pastry to a 35 x 30cm rectangle on a surface lightly dusted with flour. Trim the edges neatly, then cut in half lengthways to form two long strips. Spread with a thin layer of the apple sauce, pickle or chutney, leaving a border along the edges.
• Tip the sausagemeat into a large bowl, add 3 tbsp cold water and squash together. Divide the mixture in two and mould each half into a cylindrical shape. Put each portion of meat into the middle of a pastry strip, leaving a border at either side. Brush the pastry border and the top of the sausage mix with the beaten egg. Fold one edge of the pastry over the meat and roll to encase, then use a fork to press the pastry edges together. Cut the sausage rolls into 5cm lengths and arrange on a lined baking tray. Chill for 20 mins. Can be made a day ahead or frozen for up to one month; to bake from frozen, add an extra 10 mins to the cooking time.
• Heat oven to 200C/180C fan/gas 6. Brush the sausage rolls with the rest of the beaten egg and sprinkle with the sesame seeds or nigella seeds (if using). Bake for 30-35 mins until the pastry is deep golden. Transfer the sausage rolls to a wire rack and leave to cool for 10 mins.