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Sunday, 29 December 2013

Easy Sausage and Stuffing Whirls

Christmas may be over, but there are only a few days left until New Year's Eve, and quick party food ideas are a must! Embracing all things 70s (and my love for cinnamon whirls) I decided to over-haul a party favourite - the sausage roll.

The humble sausage roll is much loved, but seeing as I was planning to use cheats puff pastry, (ready made) I felt these need a little extra to make them special - STUFFING! The great thing about these is that you can mix and match the sausage and stuffing flavours :)


1 block chilled jus roll puff pastry (500g)
400g sausage meat - you can use sausages, just split the casing and squeeze out the meat
Half a pack of 170g sage and onion stuffing
Milk to glaze
Salt and Pepper
Flour for rolling


Remove the puff pastry from the fridge and allow it to come to room temperature (about 20 minutes)

Make up the stuffing according to the directions (remember to halve the amount of water if only using half the pack)

On a floured surface, roll out the pastry to the thickness of a pound coin. Try and keep the pastry in an even rectangular shape.

Squeeze out the sausage meat and spread it across the pastry (right to the edges) until even.  Repeat with the stuffing.

Sprinkle salt and pepper across the stuffing/sausage meat.

Starting with one of the longer edges, tightly roll the pastry so it looks like a Swiss roll. Seal the edge with milk.

Tightly wrap in cling film and place in the fridge for 30 minutes

Pre-heat the oven to 200 degrees (fan) 220 degrees

Whilst the oven is preheating, take the sausage wrap from the fridge and remove the clingfilm.  Cut the wrap in half, and then keep cutting the sections in half until you end up with individual pieces about 3cms thick.

Place on a well oiled baking tray (or tray with baking paper) ensuring there is a gap between each whirl as they will spread out when baking.

Brush all areas with a milk glaze and sprinkle on a dash of sea salt and cracked black pepper

Cook in the oven for about 25 minutes - make sure you keep an eye on them as they will catch quickly.

They may need to be rotated during cooking, and could take longer or shorter, depending on individual ovens.

Once the pastry has turned a golden brown, and is cooked throughout, remove and leave to cool slightly (about 5 minutes)

Using a fish slice, carefully remove the individual whirls and place on a wire rack to cool (and prevent a soggy bottom).

These can be eaten either cold (from the fridge) or re-heated on a medium heat for about 7 minutes - take care to ensure these are hot throughout before eating (if re-heating)


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