Jo Wheatley's sausage rolls with harissa and roasted peppers
by Sarah Alcock
These delicious sausage rolls are perfect as a bonfire nibble, or serve with soup for a more substantial supper. The harissa adds a lovely heat and the peppers keep them moist – you can use jars of roasted peppers. Shop-bought puff pastry works very well, but I sometimes make rough puff pastry.
Make up to the end of step 4 up to a day ahead. Cover and chill. The sausage rolls can also be frozen; defrost overnight in the fridge before baking. If you don't want the spiciness of harissa, substitute it with sundried tomato paste.
- 1 x 500g pack all-butter
- puff pastry
- 2 tbsp harissa paste
- 100g ready-roasted peppers, drained and roughly chopped
- 300g (about 4-5) of your favourite sausages, skinned
- 1 egg, beaten with 1 tbsp milk
- 2 tbsp sesame seeds
- Preheat the oven to 180°C, fan 160°C, gas 4. Cut the pastry in half, then roll into two 15cm x 30cm rectangles on a lightly floured surface.
- Brush a line of harissa down the centre of each sheet of pastry, then scatter the roasted peppers over the top.
- Divide the sausagemeat equally in half and roll each into a sausage shape. Place along the centre of each pastry sheet. Brush one edge of each pastry rectangle with some of the beaten egg.
- Bring the edges together and press to seal. Brush with the remaining beaten egg, sprinkle with sesame seeds and slice each into 6 or 12 even-sized pieces – depending on how big you want them to be.
- Place, seam-side down, on baking trays lined with baking paper and bake for 30 minutes, or 35 minutes if you’ve made the larger size, until golden. Transfer to a wire rack to cool slightly. Eat warm.