Petite prune sausage rolls
- Alexina Anatole
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Makes 16
Easy
Prep: 20 mins
Cook: 30 mins
plus chilling
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A good sausage roll is non-negotiable at Christmas and these mini bites are built for a party
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Lamb sausage rolls
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Easy sausage rolls
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Fennel-spiced sausage plait
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Try our petite prune sausage rolls, then check out our easy sausage rolls, lamb sausage rolls and vegan sausage rolls.
These sausage rolls are small enough to eat in one or two bites, with a few flavour nods to the season. Prunes bring sticky sweetness that works beautifully against the savoury pork.
The sausage filling can be prepared a day in advance. The completed sausage rolls can be made and baked up to two days in advance and reheated in a hot oven.
Petite prune sausage rolls recipe
Ingredients
Nutrition
-
400g high-quality sausagemeat
-
1 tbsp wholegrain mustard
-
70g prunes
roughly chopped
-
4 sage leaves
finely chopped
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1½ tsp fennel seeds
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1 tsp dried oregano
TO ASSEMBLE
-
375g sheet of ready-rolled puff pastry
-
1 egg
beaten
-
nigella seeds
for sprinkling
Nutrition: per serving
- kcal171
- fat12g
- saturates5g
- carbs10g
- sugars2g
- fibre2g
- protein5g
- salt0.5g
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Method
-
step 1
Combine the sausagemeat, mustard, prunes, sage, fennel seeds and oregano in a large bowl. Generously season with black pepper and mix well by hand to combine. Fry a small piece until cooked, if you like, to taste for seasoning (the sausagemeat should already be seasoned, so you won’t need salt). Chill for at least 1-2 hrs or overnight.
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step 2
Heat the oven to 220C/200C fan/gas 7 and line a baking tray with baking paper. Shape the sausagemeat mixture into a long log that’s about 2cm wide.
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step 3
Unravel the pastry and cut it into three equal pieces crosswise. Trim the sausagemeat log into three pieces that will fit the length of the pastry pieces.
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step 4
Working with one piece of pastry at a time, lay a sausage log along the long edge, leaving a small border. Brush the opposite edge with a little of the beaten egg, then pull the top edge of the pastry over the sausagemeat so that it meets the bottom edge. Use a fork to press the pastry edges together and seal. Repeat with the remaining pastry and sausagemeat. Chill the sausage rolls for 30 mins.
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step 5
Use a serrated bread knife to cut each sausage roll into 2cm-wide pieces, then transfer to the prepared baking tray, ensuring they’re well spaced apart. Brush each sausage roll with more beaten egg and sprinkle over the nigella seeds. Bake for 30 mins until deeply golden and the sausagemeat is cooked through – if using multiple baking trays, be sure to swap them over halfway through cooking. Serve either warm or cold with mustard or your condiment of choice.
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Authors
Alexina Anatoletalent resident
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