Nduja, Olive & Tomato Sausage Rolls
An Original Recipe by Lorraine Elliott
Preparation time: 20 minutes plus 40 minutes chilling time
Cooking time: 20 minutes
Serves: 10 (makes 24 sausage rolls)
- 1/2 cup/125g/4ozs. breadcrumbs (panko or fresh)
- 1/2 cup/125ml/4flozs. milk
- 1 large red onion, peeled
- 2 large cloves garlic, peeled
- 1/2 cup black olives
- 1/2 cup semi dried tomatoes
- 500g/1.1lbs pork mince, lean
- 150g/5ozs. nduja sausage
- 1 egg
- 1 teaspoon salt
- 1 teaspoon smoked paprika
- 1/2 teaspoon sugar
- 4 sheets butter puff pastry
- Beaten egg to glaze
- Sesame seeds
Step 1 - Mix the breadcrumbs and milk together and let sit while you make the rest of the filling. Place the onion, garlic, olives and semi dried tomatoes in a food processor and process until finely chopped.
Step 2 - Place this mixture in a bowl with the pork mince, nduja, egg, salt, smoked paprika and sugar and mix well to combine. I always heat a little in a pan or in the microwave to taste for seasoning adding more salt if needed. Place this mixture in a fridge for 15 minutes.
Step 3 - Line two baking trays with parchment. Take the puff pastry squares out of the freezer and cut in half so that you have two 24x12cms/9.4x4.7inch rectangles of puff pastry. Brush egg along the long side of each rectangle.
Step 4 - Take some of the sausage mixture and shape it into sausage down each pastry rectangle placing it more towards one side as shown above. Roll it up and press gently to seal the ends with the egg wash. Once you have filled one tray then place it in the freezer while you do the remaining pastry and filling. Allow each tray to sit in the freezer for around 10 minutes or so to firm up. Note: chilling puff pastry before baking it allows the cold pastry to puff up in the hot oven better.
Step 5 - Preheat oven to 200C/400F. Brush the tops of the rolls with eggwash and sprinkle with sesame seeds or cut a pattern using a sharp knife making sure not to cut too deep. Cut each log into three pieces and rearrange on the tray so that they were spaced 1cm or 0.4inch apart. Bake for 20 minutes or until golden. Allow to rest on tray for 5 minutes before placing on a cooling rack. Serve with tomato sauce or ketchup.