You will need
For the Italian sausage rolls:
- Ready-rolled puff pastry320g
- Pork and caramelised onion sausages 6, skins removed
- Sun-dried tomatoes 5, finely chopped
- Roasted red peppers 1 jar, drained and chopped
- Grated parmesan 1 tbsp
- Basil leaves a few, finely chopped
- Salt and pepper to season
- Free-range egg 1, beaten
- Sesame seeds 1 tsp
For the clotted cream and red pesto dip:
- Red pesto 1 tbsp
- Rodda’s Cornish clotted cream 2-3 tbsp
Method
- To make the Italian sausage rolls: preheat the oven to 180°C / gas 4 and line two baking trays with greaseproof paper. Remove the pastry from the fridge and leave it to come up to room temperature.
- Unroll the pastry and cut, along the shorter edge, into 3 equal-sized pieces.
- Put the sausage meat, tomatoes, red peppers, parmesan and basil in a large bowl. Season with salt and pepper, then mash together using the back of a fork.
- Spoon sausage mixture onto the left side of each of the pastry strips, leaving 2cm from the edge. Brush beaten egg along the right side of the pastry strips, then carefully roll up each one ensuring the pastry sides come together and are sealed by the egg.
- Using a sharp knife, cut the sausage rolls into 5cm portions and place on the prepared baking tray with the pastry seal on the bottom. Brush the tops with more of the beaten egg and sprinkle with sesame seeds.
- Bake the Italian sausage rolls for 30-35 minutes until the pastry is golden. Once cooked, remove from the oven and allow to cool.
- For the clotted cream and red pesto dip: combine all the ingredients and serve with the cooled sausage rolls.
