NH wellingtons

Share this

Wellington Sausage Rolls

Preheat the oven to 200°C/fan 180°C.

Put the butter and the mushrooms in a small frying pan over a
medium heat, and cook the mushrooms until they are soft and any
moisture has evaporated. Put them in a bowl and leave to cool

Once the mushrooms have cooled, add the Worcestershire sauce,
Tabasco, sausage meat, salt and pepper. Give everything a good
mix by hand, and set aside.

Dust your surface with flour and roll the puff pastry out into a
long wide rectangle approximately 25 x 35cm. Then cut down the
middle lengthways to give you three long rectangles.

Brush the pastry rectangles with a generous layer of wholegrain
mustard, making sure to leave a gap of 1cm along the long edges.
Brush the exposed edges with the beaten egg.

Down the centre of the pastry rectangles, lay out a generous line
of sausagemeat. Encase the filling with the pastry, making a seam
joined with egg wash, underneath the roll.

Brush the three rolls in egg wash, and give them a light sprinkling
of sea salt flakes. Cut each long roll into 8–10 pieces.

Place the small rolls on a baking sheet and bake for 15–20 minutes,
until golden on the outside, making sure the meat on the inside is
cooked through.

Makes: 25-30

Preparation time: 20 minutes

Can be frozen before or after baking

Publication: Nadiya's Kitchen

Nadiya's Kitchen


30g unsalted butter

100g mushrooms, finely chopped

1 tablespoon Worcestershire sauce

1 tablespoon Tabasco or less if you prefer, depending on your tolerance for heat

6 large beef sausages, taken out of the skins

freshly ground black pepper

450g puff pastry (shop bought, or you can make your own)

4 tablespoons wholegrain mustard

1 medium egg, beaten

sea salt flakes, to sprinkle

Connect with me
on social media


I am a mamma and a maker.
I am a wife and a weigher of flour.
I am a builder of Lego and baker of cake.
I am a family woman and a family cook.
I am Nadiya Hussain.

Website logo