A slight variation on one of my favourite savoury bakes, sausage rolls. See my earlier post for the main recipe: The very best sausage rolls….
I used a more mustardy rough-puff pastry here, going for just 2 “turns” to see if the effect was light enough: it was, but going for 3 turns which I usually do for quick laminated pastries gives an even lighter, flakier pastry.
In the recipe at the link above, increasing the mustard powder in the dough to 4 or even 5 teaspoons will give a nice kick among the buttery flakes.
You can, of course, use bought all-butter puff pastry, but not, as I have implored many many times, the cheaper puff pastry made with oil: the claggy after-taste you get really is not worth the money saved!
I mixed in a little roasted pepper, smoked paprika and grated cooking apple in the filling.
With sausage rolls I always brush something like mustard or smooth chutney over the strips of dough before adding the filling. This time, I brushed over a mixture of English mustard and caramelised onion chutney, giving a real heat from the mustard mixed with the sweet, stickyness of the chutney.
These rolls get baked the same way as for normal sausage rolls – and normal in no way equates to ordinary!
I guarantee these sausage rolls will not last long!
For another twist on the classic sausage roll, try my chorizo & fennel sausage rolls.