By Lisa
Nutritional Info(100g)
- Butter
- Mushrooms
- Worcestershire sauce
- Tabasco
- Thyme
- Sausage
- Sausages
- Black pepper
- Puff pastry
- Egg
Ingredients
- 30g/1oz butter
- 100g/3½oz button mushrooms, finely chopped
- 1 tbsp Worcestershire sauce
- 1 tbsp Tabasco sauce
- 1 tbsp dried thyme
- 450g/1lb sausage meat (you can easily push the meat out from the skins of readymade sausages)
- salt and freshly ground black pepper
- 450g/1lb ready-rolled puff pastry
- 1 free-range egg, beaten
Method
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Preheat the oven to 200C/400F/Gas 6.
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Melt the butter in a large frying pan and fry the mushrooms until soft. Transfer to a large bowl.
-
Add the Worcestershire sauce, Tabasco sauce, thyme and sausage meat and season well with salt and freshly ground black pepper. Mix until thoroughly combined.
-
Roll the puff pastry out into a large rectangle, then cut into two long rectangles.
-
Place a layer of sausage meat mixture down the middle of each pastry rectangle, then brush with beaten egg on one of the long edge.
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Fold the other side of the pastry over onto the egg-washed edge. Press down to seal and trim any excess. Cut each pastry roll into 8-10 small sausage rolls.
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Place the sausage rolls onto a baking tray and bake for 15-20 minutes, or until the pastry is crisp and golden and the sausage meat is completely cooked through.
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