Fruity Sausage Rolls

  • 400g tub Nature’s Finest Prunes, drained
  • 1 tsp rapeseed oil
  • 1 small red onion, finely chopped
  • 325g pork sausage meat
  • 1 sheet ready rolled puff pastry
  • Plain flour for dusting
  • 1 large free-range egg, beaten
  • 1 tsp poppy or sesame seeds
  • Salt and freshly ground black pepper to taste
  • Preheat the oven to 200°C/fan 180°C/gas mark 6. Heat the oil in a small pan, add the onion and cook for 3-4 mins or until soft.
  • Blot prunes dry with absorbent kitchen roll, then roughly chop the flesh.
  • Mix the sausage meat, onion and prunes until well combined, season to taste.
  • Lay the pastry on a work surface, then cut in half length-ways.
  • Lightly dust your hands with flour. Divide sausage meat mixture in two, then roll out each half to form a long sausage shape. Lay a sausage meat roll length-ways on each piece of pastry.
  • Brush one of the longer edges of the pastry with the beaten egg then fold the pastry over the filling, and seal by pressing gently on each roll.
  • Turn the roll over so the seal is on the underside. Cut each strip into 8 rolls.
  • Brush the pastry with remaining beaten egg, then sprinkle with poppy or sesame seeds.
  • Place the rolls on a baking tray and cook for 20-30 minutes or until crisp and golden.
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