Persian Sausage Rolls
Extract from Party-Perfect Bites • By Milli Taylor • Published by Ryland Peters & Small
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Party-Perfect Bites feature
A modern take on a favourite classic party food.
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© 2024 Milli Taylor / Ryland Peters & Small · Reproduced with permission. · Party-Perfect Bites by Milli Taylor, photography by Helen Cathcart, published by Ryland Peters & Small rrp: £16.99
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JJ W. favorited Persian Sausage Rolls
18 Apr 18:46
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Emma H. favorited Persian Sausage Rolls
19 Dec 22:29
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Ryland Peters & Small published his project Persian Sausage Rolls
18 Nov 16:56
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Step 1Heat the oil in a frying pan/skillet. Add the onion and sauté until caramelized. Cool and mix well with all of the other sausage-mix ingredients.
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Step 2
Lay the pastry sheet on a lightly floured surface and give it a little roll, if necessary, to make it 3 mm thick. Cut it crossways into 3 strips.
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Step 3
Divide the sausage meat into 3 parts and press a line of sausagemeat down the middle of each strip of pastry, leaving 2.5 cm free at each end.
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Step 4
Brush the length of the pastry with a little of the beaten egg on one side and roll the other side over the sausage to secure it in place. Pinch the ends of each roll together.
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Step 5
Transfer the rolls to the prepared baking sheet, brush them with more egg wash and pop them in the freezer for 15 minutes. Meanwhile, preheat the oven to 190°C (375°F) Gas 5.
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Step 6
Take the sausage rolls out of the freezer and cut each roll into 8 pieces. If you have leftover egg wash, brush it on, spread the rolls out on the prepared baking sheet and bake for at least 20 minutes, or until golden.
