Spiced sausage rolls

Name: Spiced sausage rolls
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 16
Ingredients: 450 g pork sausagemeat; 75 g Cooks' Ingredients Sour Cherries, finely chopped; 50 g pistachio kernels, roughly chopped; 2 tsp dried oregano; 2 tsp Ottolenghi Aleppo & Other Chillies Blend; 2 tsp Cooks’ Ingredients Lebanese 7 Spice Blend; 1 orange (scrubbed), zest; 320 g sheet all-butter puff pastry; 1 egg, beaten; 1 tsp nigella seeds (optional)

Nobody can resist a homemade sausage roll. This one, by Sabrina Ghayour, is just right for the festive season, laden with spice, dried fruit and pretty pistachios.

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Makes16
CourseSnack
Prepare20 mins
Cook25 mins
Total time45 mins
PlusCooling

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450g pork sausagemeat
75g Cooks' Ingredients Sour Cherries, finely chopped
50g pistachio kernels, roughly chopped
2 tsp dried oregano
2 tsp Ottolenghi Aleppo & Other Chillies Blend
2 tsp Cooks’ Ingredients Lebanese 7 Spice Blend
1 orange (scrubbed), zest
320g sheet all-butter puff pastry
1 egg, beaten
1 tsp nigella seeds (optional)

Preheat the oven to 220ºC, gas mark 7, and line a large baking tray (or 2 smaller trays) with baking parchment. In a large bowl, mix together the sausagemeat, sour cherries, chopped pistachios, oregano, spices and orange zest until well combined; season. Divide the mixture into 2 equal halves and form each into a long, even sausage shape.
Cut the pastry in ½ lengthways. Put the sausage shapes onto the pastry lengths, leaving a 1cm gap along one of the long edges of each. Fold over the pastry; seal by pinching together or use a fork to press down. Cut each into 8 individual rolls (3-4cm wide), then transfer to the baking tray and brush liberally with the beaten egg. Sprinkle over the nigella seeds (if using), then bake for 22-25 minutes until deep golden brown and the filling is cooked through with no pink meat. Leave to cool slightly before eating.

Cook’s tip

Get ahead: The sausage rolls can be assembled, cut and glazed in advance, then frozen for up to 3 months. Bake straight from frozen, adding an extra 5 minutes to the cooking time.

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