“My son Teddy Ray and I enjoyed making these together during lockdown – he loves them!”
Lisa’s Sausage Rolls
Makes four portions
240g pork sausagemeat
50g smoked pancetta, finely diced
80g mature cheddar, cubed (Lisa uses Black Cow)
1 teaspoon wholegrain mustard
plain flour, for dusting
250g good-quality puff pastry
2 egg yolks, beaten
Place the sausagemeat, smoked pancetta, cheese and mustard in a mixing bowl and mix together until combined. Transfer to a large, disposable piping bag.
On a lightly floured surface, roll out the puff pastry to a 30 x 14cm rectangle about 5mm thick.
Turn the pastry so that the long side is closest to you and brush along the closest edge with the beaten egg.
Cut 3cm off the bottom of the piping bag and pipe the sausagemeat in the centre of the pastry, from left to right along the length.
Take hold of the top edge of the pastry and fold it downwards over the filling bringing the edges together until they meet.
Press down with your hand to seal the pastry edges together, then use the back of a floured fork to lightly crimp the edge. Cut along the crimped edge to neaten, leaving a 1.5cm lip.
Brush the sausage roll all over with the remaining beaten egg and carefully transfer the roll to a greased, non-stick baking tray. Refrigerate for at least 30 minutes to firm up before cooking.
While the sausage roll is chilling, preheat the oven to
210°C/190°C non-fan/Gas mark 6–7.
Bake the sausage roll for 15–20 minutes, until the sausagemeat is cooked through, and the pastry is puffed up and golden (it should read 73°C on a meat thermometer). Remove from the oven and transfer to a wire rack to rest for 10 minutes.
Cut on an angle in to four even-sized pieces and serve warm.