Impress your dinner guests with these simple but delicious Chicken and Cranberry Sausage rolls, perfect for the colder months.
- 450g plain white flour
- A pinch of salt
- 375g unsalted butter cut into small cubes
- 250ml ice water
- 1 free range egg
- 1 pack Springfield Chicken Sausage with Rosemary and Cranberry, skinned
- 100g cranberry sauce
- Sesame seeds to garnish
- Add the flour and salt to a large bowl, add the butter and stir with a metal spoon to coat the butter with flour. The butter should not melt. Add the water and bring the mixture together into a ball.
- Place onto a lightly floured surface and shape into a thick slab about the same size as a house brick. Flour the surface well and roll the dough into a rectangle approximately 40x20cm. Fold 1/3 into the centre, then fold over the other 1/3. Roll out again to the same size as before then repeat the folding. Rotate the pastry by ¼ turn and repeat the folding and rolling. Repeat this 3 or 4 times making sure the surface in well floured.
- Wrap the pastry in cling film and place in the fridge for a few hours or overnight. You can freeze this pastry for 5-6 weeks. When you’re ready to use the pastry, remove from the fridge for about ½ hour. Then roll out into a large rectangle about 40x25cm and about the thickness of a £1 coin. Cut this into 3 strips about 8cmx40cm. Preheat the oven to 220°C (fan 220°C, gas mark 7).
- Spread a generous helping of cranberry sauce along your pastry (leaving room to seal). Skin the sausages and split the meat into 3 rolls about 40cm long and place one on each of the strips of pastry. Brush along one edge with the beaten egg and fold the pastry over sealing along one side. Cut into individual sausage rolls, brush with beaten egg and sprinkle with sesame seeds. Using a sharp knife cut a small slash in the pastry. You could also do something more creative, we tried wrapping in pastry twists.
- Place in the oven and bake for 20 minutes until golden brown.
Adapted from BakingMad