Pork and Cranberry Sausage Rolls
The addition of cranberry sauce to the humble sausage roll lifts them to another level. Perfect for any party spread, picnics or lunch boxes
Servings 16 sausage rolls
Calories 174kcal
Ingredients
- 350 g minced pork
- 1 small shallot finely chopped
- 1 teaspoon dried thyme
- 1 teaspoon dried mixed herbs
- salt and freshly ground black pepper
- 320 g sheet of ready rolled puff pastry
- about 4 tablespoon cranberry sauce
- 1 beaten egg to glaze
Instructions
- Preheat the oven to 200℃ (180℃ fan)/400°F/gas mark 6.
- Place 350g (12oz) minced pork in a mixing bowl. Add one chopped shallot and 1 teaspoon each dried thyme and mixed herbs. Season with salt and pepper and mix well.
- Cut the pastry sheet in half lengthways. Shape half the meat mixture into one long sausage and place in the middle of one piece of the pastry.
- Spoon a little cranberry sauce along the length of sausagemeat.
- Brush along the edge of the pastry with a little beaten egg, then fold the pastry over to enclose the filling. Press the pastry together with a fork to seal.
- Cut into 8 pieces and place on a lightly greased baking sheet. Repeat to make another 8 sausage rolls.
- Bake for 25 minutes until golden. Serve warm or cold.
Notes
Freeze for up to 3 months in a sealed container. Defrost fully before serving.
Nutrition information is approximate and is meant as a guideline only. (It does not include seasoning with salt and pepper.)