Don’t let your sausage rolls be the only way to enjoy sausagemeat this Christmas – it's so versatile and perfect for entertaining, dinner time or even just adding something a little extra something to an old classic.
With the help of our new range of fantastic sausagemeats now to be found in major supermarkets, Anna has created these mini, midi and maxi pastry delights. If you’re looking for canapé ideas, her Sausage, Caramelised Onion, Cranberry & Gruyere Pin Wheels are a doddle to make. The Sausage, Leek and Brie Puffs make a great, quick festive snack or lunch; perfect for when those unexpected guests pop in. Or there’s the maxi version – a show stopping festive Turkey Wellington (featured in another recipe).
Method:
Melt the butter in a pan. Add the onion or shallot and soften for 5 minutes. Add the balsamic vinegar and continue to cook for 5 minutes until caramelised. Unroll the pastry keeping it on the baking paper. Spread with the cranberry sauce leaving a 2 cm gap on the longest edges of the pastry. Then spread with the sausage meat, season and then spread with the caramelised onion. Sprinkle over the gruyere. Take the longest side of the pastry and roll carefully but as tightly as possible. Slice the roll into 1cm pieces and lay on a baking tray. Brush with egg. Bake for 18 minutes at 180 fan assisted.
for 12-16 wheels
1 sheet ready rolled puff pastry
400g Porky Whites Traditional Sausage Meat
1 tbsp butter
1 small onion or banana shallot, finely chopped
1 tbsp balsamic vinegar
4 tbsp cranberry sauce
100g Gruyere
Beaten egg
Salt & pepper
