These are a nice spin on regular sausage roll. Great for a snack with some ketchup.
Sausage rolls with barberries & dill – makes 16
- 370g ready-rolled puff pastry
- 1 egg, beaten
- 1 tbsp sesame seeds
FOR THE FILLING:
- 350g sausagemeat
- 3 scallions, finely sliced
- 15g dill, finely chopped
- 2 tbsp dried barberries
- 1 tsp dried oregano
- 1 tsp garlic granules
- 1 tsp pul biber chilli flakes
Preheat the oven to 220C/200C fan/Gas 7.
Line a large baking tray with baking paper.
Put all of the filling ingredients into a large bowl. Season generously with maldon salt and black pepper, then mix with your hands for a couple of minutes until evenly combined.
Divide the puff pastry sheet in two, lengthways.
Divide the sausage mixture in two, then form two long sausages, almost the same length as the pastry strips. Place a sausage in the middle of each piece of pastry. Brush one edge of the pastry with egg, then fold the pastry edges over to enclose the sausage. The beaten egg will help to seal them.
Turn the rolls over so the seam is underneath, then cut each roll into 8 pieces.
Transfer to the baking tray and brush the tops with the beaten egg. Sprinkle with the sesame seeds, then bake in the hot oven for 22-25 minutes or until well browned. Leave to cool for a few minutes before serving with some ketchup if you like.
(Original recipe from Persiana Everyday by Sabrina Ghayour, Aster, 2022.)
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