Ingredients
- 1 ready rolled puff pastry sheet
- 250g pork sausage meat
- 250g minced pork
- 60g Balsamic Onion Jam
- 1 egg, lightly beaten
Method
- Preheat the oven to 180°C/160°C/Gas Mark 4.
- In a large bowl mix the pork, sausage meat and onion jam.
- Lightly flour the work surface and place the pastry sheet onto it.
- Place the pork mixture into a piping bag or roll in clingfilm.
- Place the piped or rolled mixture onto the pastry.
- Brush directly behind the meat with the beaten egg.
- Fold the pastry over to enclose the sausage meat.
- Trim the pastry and then brush evenly with the beaten egg.
- Decorate and then cut to the size you require.
- Line a tray with baking parchment and place the sausage rolls on it, evenly spaced out.
- Bake in the preheated oven until cooked through and golden brown in colour, 18 minutes usually.
- Serve with some more Onion jam, Piccalilli or Balsamic Ketchup.
