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Sausage rolls with harissa and roasted peppers
Makes: 12 large sausage rolls, or 24 smaller ones
Prep time: 25 minsTotal time: 
Recipe photograph by Tara Fisher
Sausage rolls with harissa and roasted peppers
Recipe by Jo Wheatley
Makes: 12 large sausage rolls, or 24 smaller ones
Prep time: 25 minsTotal time:
See more recipes
Nutritional information (per serving)
Calories
122Kcal
Fat
8gr
Saturates
3gr
Carbs
8gr
Sugars
1gr
Fibre
0gr
Protein
4gr
Salt
0.4gr
Jo Wheatley
Jo baked her way into our hearts by winning The Great British Bake Off in 2011. Her cookbooks, Home Baking and A Passion for Baking, are full of easy cakes and impressive desserts to share with friends and family.
Jo Wheatley
Jo baked her way into our hearts by winning The Great British Bake Off in 2011. Her cookbooks, Home Baking and A Passion for Baking, are full of easy cakes and impressive desserts to share with friends and family.
Ingredients
- 500g 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
Step by step
Get ahead
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.
- 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.TipIf you don't want the spiciness of harissa, substitute it with sundried tomato paste.
- 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.
Chef quote
These delicious sausage rolls are perfect as a Bonfire Night nibble… the harissa adds a lovely heat and the peppers keep them moist