Ingredients:
- 8 large Cumberland sausages, skins removed
- 1 small onion, finely chopped
- 3 sun-dried tomatoes, finely chopped
- 3-4 sage leaves, finely chopped
- 3 tbsp parsley, chopped
- 500g puff pastry
- 1 medium egg, lightly beaten
- 25g parmesan, finely grated
Method:
1. Place the sausagemeat in a bowl with the onion, sun-dried tomatoes, sage, parsley, a pinch of salt and a good grinding of black pepper. Mix together with a wooden spoon or with your hands until well combined.
2. Prepare the pastry – you need 2 oblong shapes, about 40cm x 17cm and about 3mm thick. Form half the filling into a long log shape the same length as the pastry. Place the sausage log about 5mm in from the edge of the pastry. Brush the edge with the beaten egg, then fold the pastry over the sausage filling and press to seal the edges. Crimp the pastry by pressing down with a fork. Cut into 8 rolls. Repeat with the remaining pastry and filling.
3. Freeze at this stage (see above) or brush the tops of each sausage roll with beaten egg and sprinkle with the cheese. Place on a large baking tray lined with baking paper. Preheat the oven to 180C and bake for 20-25 minutes until they are golden, risen and flaky. Cool slightly on a wire rack.