Leek, walnut & goat's cheese pasta
Make this quick and easy pasta dish with leeks, walnuts, goat's cheese and garlic and chilli flavours. Full of flavour and texture, it makes a speedy supper
Nduja sausage rolls
- Preparation and cooking time
- Prep:
- Cook:
- More effort
- Serves 12
Skip to ingredients
- 500g pork sausagesor sausagemeat
- 40g fresh white breadcrumbs
- 50g nduja
- 3 pickled onionsfinely chopped
- 50g cheddarcut into small cubes
- 375g packet ready-rolled puff pastry
- 1 eggbeaten
- 2 tsp fennel seeds
Nutrition: Per serving
- kcal302
- fat22g
- saturates9g
- carbs16g
- sugars2g
- fibre2g
- protein8g
- salt1.1g
Method
step 1
Put the sausagemeat, white breadcrumbs, nduja, pickled onions and cheese in a large bowl, season with salt and pepper and mix to combine using your hands.
step 2
Unravel the pastry and cut in half lengthways to make two rectangles. Divide the sausage mixture in two and mould each half into a sausage shape. Put each portion of meat into the middle of a pastry strip, leaving a border at either side. Brush the pastry border and the top of the sausage mix with some of the beaten egg. Fold one edge of the pastry over the meat and roll to encase, then use a fork to press the pastry edges together. Cut the roll into 5cm lengths and arrange on a baking tray lined with baking parchment. Chill for 20 mins. The sausage rolls will keep chilled for two days or frozen for three months. Defrost completely before cooking.
step 3
Heat the oven to 200C/180C fan/gas 6. Brush the pastry with more egg and sprinkle with the fennel seeds. Bake for 30 mins, or until golden and crisp. Transfer the sausage rolls to a wire rack and leave to cool for a few minutes before serving. Best served warm, but will keep chilled for two days.
