Saturday 24 December 2016

Sage, Chilli and Feta Sausage Rolls

Sage, chilli and feta sausage rolls

  • Olive oil for frying
  • 1 onion finely chopped
  • 2 minced garlic cloves
  • 6 sage leaves finely chopped
  • Kankun habanero sauce 
  • 1 tsp dried oregano (plus extra for dusting)
  • 200g crumbled feta
  • 450g sausagemeat
  • 2 X 320g packs ready rolled puff pastry
  • 1 egg, beaten

Heat the oven to 200 degrees centigrade or 180 for fan assisted.  Heat a glug of oil in a frying pan and fry the onions for around 5 minutes over a medium heat.  Add the garlic and fry for a further 3 minutes and tip out into a large mixing bowl and leave to cool.  

Add the sage, oregano, feta and a good few glugs of the Kankun habanero sauce and sausagemeat to the onion mix.  Season with salt and pepper and then mix it all together, combining all of the ingredients with the sausagemeat.  Unroll one of the sheets of pastry and cut in half lengthways. Place a quarter of the sausage mixture down each length of pastry, just off centre.  Lightly brush the wide edge of the pastry with the egg glaze, then fold over to encase the filling, leaving a small lip of pastry.  Press down along the pastry lip to seal, using the back of a fork.  Brush with the beaten egg and sprinkle some oregano over the top.  Cut the roll into the size you wish and place onto a baking sheet lined with non-stick baking paper, repeat with the remaining pastry and filling.  Bake for around 30 minutes until risen and golden and the meat is cooked through.  

For the last few years it has become a tradition to make sausage rolls on Christmas Eve and certainly something my partner looks forward to, he does love to eat them pretty much out of the oven! This is the first time I have tried this recipe, to say I was impressed is an understatement, the flavour is awesome and you get a good kick of heat from the kankun habanero sauce, I think this is a new found favourite in our household and certainly one that my partner Scott enjoyed, given the amount he has already eaten!  Luckily I was able to take some photographs before they all vanished!

Recipe adapted from Delicious Magazine

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