Wellington Sausage Rolls

Prep: 20 minutes Cook: 25 minutes
❄: Can be frozen before or after baking

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, sausagemeat, 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.

Taken from Nadiya’s Kitchen


Makes 25–30

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

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