These sausage rolls create a simple way to make the best savoury snack for the Christmas period.
Ingredients:
- 320g sheet of ready-rolled shortcrust pastry
- 2-3 tsp cranberry sauce (plus extra for dipping)
- 4 organic streaky bacon rashers from Helen Browning’s
- I pack of Helen Browning’s cocktail sausages
- 1 egg (beaten)
Method:
- Unroll the puff pastry and, still on its paper lining, roll it out slightly wider and longer. Cut 3 lines length ways to make 4 even strips of pastry. Divide each strip into 3 even pieces. Put a dot of cranberry sauce in the centre of each piece of pastry, then cut each bacon rasher into 3 pieces and use them to top the cranberry dots.
- Put one cocktail sausage cross ways on each piece of bacon, then roll up the pastry so the ends just overlap. Trim off and reserve any off-cuts. Put the seams underneath, then brush all over with the beaten egg and put on a baking sheet lined with compostable baking paper. Shape the off-cuts into decorations, if you like, secure with more beaten egg, then chill for 20 minutes.
- Bake at 200°C/180°C fan/gas 6 for 30-35 minutes until golden and puffed, then serve with extra cranberry sauce for these perfect sausage rolls.