380g pre rolled puff pastry
400g Barry John sausage meat
1 tablespoon chopped parsley
1 teaspoon ground cumin
80g cooked onions
Pinch black pepper
In a bowl, mix the sausage meat, cooled cooked onions, cumin, breadcrumbs, parsley and black pepper.
Divide the mix in two and wrap the first batch of meat in clingfilm to the same length as the pastry and chill for 20 minutes. Repeat with the remaining half of meat.
Roll out the chilled pastry and cut it in half length-ways.
Brush with egg-wash, remove the meat from the fridge, take off clingfilm and place in the middle of the pastry. Roll until the meat is completely wrapped in pastry and seal with more egg wash if needed.
Repeat with the second roll of sausage meat.
Portion each log into 6 and egg wash, score the top of each indivdual roll.
Put on a lined baking tray and place in a preheated oven set at 180C and bake for 25 minutes or until golden brown and the meat is cooked through in the center.
These served with Moran’s country relish is a match made in heaven!