Ingredients

  • 500 g all-butter puff pastry
  • 2 tbsp harissa paste
  • 100 g ready-roasted peppers, drained and roughly chopped
  • 300 g (about 4-5) of your favourite sausages, skinned
  • 1 egg, beaten
  • 1 tbsp milk
  • 2 tbsp sesame seeds

Method

  1. 1

    Preheat the oven to 180°C, fan 160°C, gas 4. Cut the pastry in half, then roll into two 15cm x 30cm rectangles on a lightly floured surface. (See Jo Wheatley's rough puff pastry recipe here.)

  2. 2

    Brush a line of harissa down the centre of each sheet of pastry, then scatter the roasted peppers over the top.

  3. 3

    Divide the sausagemeat equally in half and roll each into a sausage shape. Place along the centre of each pastry sheet. Mix the beaten egg and milk together and use some to brush one edge of each pastry rectangle.

  4. 4

    Bring the edges together and press to seal. Brush with the remaining beaten egg and milk mixture, sprinkle with sesame seeds and slice each into 6 or 12 even-sized pieces – depending on how big you want them to be.

  5. 5

    Place, seam-side down, on baking trays lined with baking paper and bake for 30 minutes, or 35 minutes if you've made the larger size, until golden. Transfer to a wire rack to cool slightly. Eat warm.

     

    Get ahead: you can make the sausage rolls up to the end of step 4 up to a day ahead. Cover and chill. They can also be frozen; defrost overnight in the fridge before baking. If you don't want the spiciness of harissa, substitute it with sundried tomato paste.

Nutritional Details

Each serving provides
  • Energy 988kj 236kcal 12%
  • Fat 15.0g 21%
  • Saturates 7.0g 35%
  • Sugars 1.6g 2%
  • Salt 0.6g 10%

% of the Reference Intakes

Typical values per 100g: Energy 1260kj/301kcal

Each serving provides

25.0g carbohydrate 1.7g fibre 8.1g protein

 
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