Festive Sausage Rolls
Pigs in blankets and brie stuffed sausage rolls
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Ingredients
- 320 grams ready rolled puff pastry
- 8 pigs in blankets cooked and cooled
- 40 grams brie
- 1 egg
- 1 teaspoon fennel seeds
Instructions
- Preheat the oven to 180 degrees C.
- Unroll your puff pastry. Lay the pigs in blankets evenly along the long sides of the puff pastry - 4 on each side.
- Cut the brie into 8 pieces and put one piece next to each pig in blanket.
- Slice the pastry in half lengthways, then cut evenly between each pig in blanket so that you have 8 evenly sized rectangles of pastry, each with a pig in blanket and piece of brie on them.
- Fold over each piece of pastry to cover the pig in blanket and press to seal with your fingers, then use a fork to seal all the way around. Use a knife to pierce a small hole in the top of each one.
- Beat the egg in a small bowl and use a pastry brush to brush the egg over the top of each sausage roll. Sprinkle with the fennel seeds.
- Put on a baking tray and into the oven for 25-30 minutes, until risen and golden brown.
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