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Ingredients
Method
- 15g salted butter
- 150g finely chopped brown mushrooms
- 1 tbsp Marmite
- 400g quality pork sausages, skins removed
- 1 finely chopped red onion
- 2 tbsp chopped thyme
- Flour for dusting
- 215g sheet ready-rolled puff pastry
- 1 beaten egg
- 1 tbsp sesame seeds
- Preheat the oven to 200C. Cook the mushrooms in the butter until browned and all the liquid has evaporated. Stir in the Marmite then leave to cool slightly before mixing with the sausage meat, thyme and chopped onion. Season well.
- Roll out the pastry on a floured surface, then half lengthways and roll out about 3 cm wider. Halve the sausage mixture and place in a cylinder along the centre of each strip of pastry. Brush one side of the strip with beaten egg, then fold over the pastry and seal. Roll so that the seam is at the bottom, then trim the ends and cut each roll into 8 pieces. Brush with more of the egg wash and sprinkle with sesame seeds, then place on a baking sheet and bake for 20 mins. Leave to cool slightly, then serve either hot or cold with mustard.
45 mins
Makes 16
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