Christmas sausage rolls
- 1 tbsp oil
- 1 onion (finely chopped)
- 3 cloves garlic (crushed)
- 1 tbsp thyme (chopped)
- 25g cooked chestnuts (blitzed to a crumb)
- 25g dried cranberries (finely chopped)
- 400g pack Asda Butcher's Selection Sausagemeat
- 1 x 375g pack ready rolled puff pastry
- 1 egg (beaten)
Preheat the oven to 200C/180C Fan/Gas 6. Heat the oil in a frying pan over a medium heat and add the onions, garlic and thyme. Cook gently for several minutes until softened, but not coloured.
Remove from the heat and stir in the ground chestnuts and cranberries. Allow to cool to room temperature before adding to the sausagemeat. Stir well and make sure the mixture is thoroughly combined. Season to taste with a little salt and pepper.
Lay the sheet of puff pastry out on a chopping board, so it's in landscape form as you look at it. Spread half the mixture along the length of the pastry 5cm from the bottom edge in a long sausage that streches the full length of the pastry.
Repeat with the other half of the mixture starting 5cm from the top edge.
Cut the pastry in half along the middle to separate the two 'sausages'. Now brush the two top edges with beaten egg and fold the bottom edge of each over the sausage mixture to form a long sausage roll, using the beaten egg as a glue to seal.
Brush each one with the beaten egg. Cut each long sausage at about 4cm intervals. To give about 16 little sausage rolls. Place a sheet of greaseproof parchment paper on a baking tray, and place the sausage rolls leaving at least a couple of centimetres between each one.
Place the tray in the preheated oven and bake for 15 mins. Remove from the oven and serve warm or cold.