Sunday fun day!
Hello my darling readers, today I have made sausage rolls made with Toulouse sausage meat, thy are usually gluten free and quite garlicky.
For this recipe, I used left over puff pastry sheet (half a sheet more or less!), finely chopped spring onion, smoked paprika, salt and black pepper. Combine all ingredients and unroll the pastry sheet.
I find it easier to shape the sausage meat in cling film first, make sure the mixture is solid and lay it in a long ‘roll’ just off centre down the pastry length. Brush the edges of the pastry lightly with egg wash and bring the sides up to meet over the filling. Pinch the edges firmly together to form a seal.
Make four slits in one side of the rolls, to allow steam to escape.Brush the pastry with the remaining egg wash and bake for 20-30 minutes or until pastry risen and golden brown on gas mark 7.
You can serve it with some nice mustard or chili sauce. Guess what’s my preferred sauce? 😉
Let me know what you think!