Baked potato & tuna crunch spread
Bake potatoes and top with our tuna crunch with celery, pepper and onion as the filling. This makes a simple and tasty family meal for lunch or dinner
Honey & mustard sausage roll spread
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 1 tbsp Dijon mustardplus extra to serve
- 2 tsp honey
- 325g pack ready-rolled puff pastry
- 6 sausages
- 1 eggbeaten
- 1 tbsp sesame seeds
To serve (optional)
- boiled eggs
- cornichonsand pickled onions
- crinkle-cut pickled beetroot
- crunchy dressed leaves, celery, cherry tomatoes and radishes
- cheeseand chutney
- hamor other cold cuts
- breadand butter
Nutrition: Per serving
- kcal540
- fat37g
- saturates16g
- carbs33g
- sugars5g
- fibre3g
- protein17g
- salt2.6g
Method
step 1
Heat the oven or air-fryer to 200C/180C fan/gas 6. Mix the mustard and honey together in a small bowl. Unroll the pastry sheet and cut it down the centre lengthways, so that you have two long strips. Brush the honey and mustard mixture down the centre of each piece of pastry.
step 2
Squeeze the sausages out of their skins and put the sausagemeat on top of the honey mustard mixture, reshaping it into two long sausage shapes running the length of the pastry. Brush the edges of the pastry with a little beaten egg, wrap the pastry around the sausagemeat, seal around the edges with a fork, then cut into roughly 5cm pieces.
step 3
Put the sausage rolls on a baking tray, sealed-side down, and brush the tops with more egg. Sprinkle with the sesame seeds and bake for 25-30 mins until golden brown and puffed up. Serve with extra mustard and your favourite sides.
