- Makes16
- CourseSnack
- Prepare20 mins
- Cook25 mins
- Total time45 mins
- Pluscooling and chilling
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Ingredients
- 15g salted butter
- 150g chestnut mushrooms, finely chopped
- 1 tbsp Marmite
- 400g pork sausages, skins removed
- 1 small red onion, finely chopped
- 2 tbsp chopped thyme leaves
- plain flour, for dusting
- 215g sheet Cooks’ Ingredients all butter puff pastry, defrosted
- 1 egg, beaten
- 1 tbsp sesame seeds
Method
Heat the butter in a large frying pan until foaming; cook the mushrooms over a high heat for 3-5 minutes, until browned and all the liquid has evaporated. Stir in the Marmite. Cool, then mix with the sausage meat, onion and thyme; season.
On a floured surface, unroll the pastry, halve lengthways and roll each ½ out about 2-3cm wider. Halve the sausage meat and place in a cylinder along the middle of each pastry strip. Brush one side of each strip with egg, then fold over the other side tightly. Roll so that the seam is underneath. Trim the ends and cut each roll into 8 pieces. Chill on a parchment-lined baking sheet for 15 minutes.
Preheat the oven to 200˚C, gas mark 6. Brush the rolls with more egg; sprinkle on the sesame seeds. Bake for 20 minutes.
Nutritional
Typical values per item when made using specific products in recipe
Energy | 553kJ/ 133kcals |
|---|---|
Fat | 8.5g |
Saturated Fat | 4g |
Carbohydrates | 6.6g |
Sugars | 1.1g |
Fibre | 1g |
Protein | 7.4g |
Salt | 0.6g |
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