Sausage rolls with tomato and olive salsa recipe
Give your classic sausage rolls a summery twist with a tangy tomato and olive salsa.
See method- Serves 12
- 30 mins to prepare and 20 mins to cook
- 293 calories / serving
Ingredients
- 450g (14 1/2oz) quality pork sausages
- 300g (10oz) extra-lean pork mince
- 1 tsp dried Provençal herbs
- 1 egg, beaten
- 2 tbsp milk
- plain flour, for dusting
- 1 x pack 375g (12 1/2oz) ready-rolled lighter puff pastry
- 200g (7oz) cherry tomatoes, roughly chopped
- 30g (1 1/2oz) pitted olives, chopped
- 2 tbsp basil, chopped
Each serving contains
- Energy
- 1220kJ 293.0kcal
- Fat
- 21g
- Saturates
- 13g
- Salt
- 0.1g
- Sugars
- 23g
of the Reference intake
Carbohydrate 24.1gProtein 3.7gFibre 0.0g
Method
- Preheat the oven to gas 6, 200°C, fan 180°C. Cut through the sausage skins and remove the meat. Combine with the mince, herbs, half the beatenegg, a little salt and plenty of black pepper. Beat the remaining egg with the milk to make a glaze.
- Using floured hands, mould the sausage mixture into 12 sausage shapes. Lay the pastry out on a lightly floured work surface and cut lengthwise into 12 strips. Roll each strip around a sausage shape, starting at one end and overlapping slightly, to form a ‘spiral’ around the meat.
- Space out on two baking trays, brush with the egg wash and bake for 20 minutes, or until golden. Leave to cool completely on a wire rack.
- To make the salsa, combine all the ingredients. Take to the picnic in a lidded jar and serve with the sausage rolls.
- See more Picnic recipes
