There’s nothing quite like a good old sausage roll. Every children’s party I have ever been to has included sausage rolls – and indeed many an adult soirée too. Though they can seem a little retro, sausage rolls are making a comeback, along with all those other Seventies’ dishes we thought were too uncool to serve a few years ago. There are so many ways you can change a plain sausage and pastry roll. This recipe uses juicy squished tomatoes, but you could also try a spread of wholegrain mustard or red onion marmalade, both of which are just as scrummy.
- 450g small tomatoes, on the vinen A pinch of sugar
- 2 tsp herbs de Provence (optional)
- A glug of olive oil
- 400g good quality pork sausages
- 400g ready-made all-butter puff pastry
- 1 egg, beaten
- Sea salt and ground black pepper
Preheat the oven to 140°C (Gas Mark 1). Cut the tomatoes in half, from top to bottom, and scoop out and discard the seeds. Lay the tomato “cups”, cut side up, in a large roasting tin. Season them well with salt and pepper, sprinkle over the sugar and herbs, and drizzle with olive oil. Bake in the preheated oven for around 1½–2 hours. Leave the tomatoes to cool, then blitz them to a purée in a food processor or with a hand blender.
Preheat the oven to 220°C (Gas Mark 7). Remove the skins from the sausages and put the meat in a mixing bowl. Season well with salt and pepper, knead with your hands and put to one side. Divide the pastry into two equal portions and, on a lightly floured surface, roll out each portion to a rectangle measuring about 32x10cm.
Divide the sausagemeat into two equal portions and, also on the floured surface and with floured hands, roll each portion of the sausagemeat into a long cylinder, about the same length as the pastry rectangle, with the flat of your palm.
Spread the tomato purée over the sheets of pastry, leaving a 5cm border around the edge. Lay a portion of rolled sausagemeat along the long edge of each pastry sheet and gently roll up. When there is 2cm or so left to roll, brush a stroke of beaten egg along the inside lip of the pastry before rolling up and sealing the edges together.
Cut each roll up into eight smaller rolls and lay them, sealed side down, on a greased baking sheet. Brush the rolls liberally with the egg wash, pop in the preheated oven and bake for 15 minutes, or until puffed up and golden brown.
Recipes adapted from Perfect Day For A Picnic by Tori Finch (Ryland Peters & Small, £16.99)
More perfect picnic ideas... Rainbow slaw, Cheese Straws, Banoffee plant pots