Cheesy Sausage Rolls
Preheat the oven to 220C/200C fan/gas 7 and line a large baking tray with baking parchment.
Remove the skin from the sausages and place them into a mixing bowl. Add the grated Carbery Cracker Mature Red and mix with your hands.
Place the puff pastry sheet onto a lightly floured surface. Slice the sheet lengthways. Divide the sausage mix into two long sausages and place towards the edge of each pastry strip, leaving a small gap. Fold the pastry over to seal the roll and crimp the edges with a fork.
Slice each long roll into 10 pieces, making 20 mini rolls in total. Transfer to baking sheet and brush with egg wash. Sprinkle with extra grated Carbery Cracker Mature Red if desired.
Place in the oven for 20 minutes or until pastry is golden.
Ingredients
Directions
Preheat the oven to 220C/200C fan/gas 7 and line a large baking tray with baking parchment.
Remove the skin from the sausages and place them into a mixing bowl. Add the grated Carbery Cracker Mature Red and mix with your hands.
Place the puff pastry sheet onto a lightly floured surface. Slice the sheet lengthways. Divide the sausage mix into two long sausages and place towards the edge of each pastry strip, leaving a small gap. Fold the pastry over to seal the roll and crimp the edges with a fork.
Slice each long roll into 10 pieces, making 20 mini rolls in total. Transfer to baking sheet and brush with egg wash. Sprinkle with extra grated Carbery Cracker Mature Red if desired.
Place in the oven for 20 minutes or until pastry is golden.