Honey and mustard is a great way to spice up sausage rolls. Great for picnics, lunchboxes and for parties – serve with drinks.
- 375g pack puff pastry
- Plain flour, for dusting
- 3dsp spiced honey mustard, or mix 1tbsp of mustard with 1tbsp of honey
- 450g good quality pork sausagemeat (or skinned sausages)
- 1tbsp fresh chopped parsley
- 1 small onion, peeled and very finely chopped
- Salt and pepper to season
- 1 egg, beaten
Preheat oven to 200ºC (400F, gas mark 6).
Lightly grease 2 large baking trays.
Roll the pastry (even if you have bought a ready rolled sheet of pastry you will need to roll it thinner) until it is approx 30cm x 28cm and then cut in half length-ways.
Spread 1 1/2 dessertspoon of the honey mustard mixture onto each oblong of pastry.
In a bowl mix together the sausagemeat, parsley and onion and season.
Divide the mixture into two and shape each into a long sausage shape on top of the pastry.
Brush one edge with beaten egg and then roll up, with the seam underneath, and seal.
Cut each roll into 2.5cm lengths, make a small slit in the top of each roll, brush with beaten egg and pop onto the baking trays.
Bake for 20-25 mins, transfer to a cooling rack and leave to cool.