Name: Sausage Rolls with 2 Fillings
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 10
Ingredients: 320 g ready-made all butter puff pastry; 1 beaten egg; 250 g cooked russet potatoes, cut into small dice; 120 g aged cheese such as cheddar or Swiss,; 3 spring onions/scallions, trimmed and finely chopped; 3 tbsp sour cream; 2 tbsp finely chopped fresh parsley; Ground black pepper; 0.5 tsp cumin seeds,; 250 g pork mince/ground pork; 250 g beef mince/ground beef; 50 ml red wine; 4 clove garlic, minced; 1.5 tsp black pepper; 2 tsp salt; 0.5 tsp mixed Italian herbs (or dried thyme); 0.25 tsp nutmeg; 1 tbsp Dijon mustard

Instructions

For the potato filling, mix all ingredients together gently with a spatula until well combined. Add lots of salt, to taste.
For the sausage filling, mix all the ingredients together, apart from the mustard. Use your hands to thoroughly combine everything. Cover and refrigerate overnight until fully chilled.
Roll out the ready-made pastry on a piece of baking paper. Cut the pastry in half lengthways. For the sausage filling, brush the pastry with the mustard, leaving a 1cm (1/2”) border around the edge.
On the strip of pastry nearest to you, brush the long edge that is furthest from you with some of the beaten egg and arrange half the filling along the edge of the pastry. It should be slightly off-centre, closer to you. Use the paper to help you roll the pastry over, tucking it in with your fingers as you go, onto the egg washed edge, pressing to seal. Repeat the process with the other half of pastry and the other filling.
Refrigerate for 30 minutes and preheat the oven to 200°C/400°F.
Cut each roll into 4-6 pieces. Arrange the rolls onto a lined tray, seam side down. Brush the rolls with a beaten egg, sprinkling with cumin seeds or cheese and add a few grinds of pepper. Bake 20 minutes until the filling is piping hot and the pastry golden.
Keep in a sealed container in baking paper in the fridge and serve warm or cold at your picnic.

Sausage Rolls with 2 Fillings