Fenland celery sausage rolls with a beer dip
Serves: Makes 24
Ingredients
- 450g sausagemeat
- 1 small onion, peeled and finely diced
- 4 sticks Fenland celery, trimmed
- and finely diced
- 1 tbsp chopped fresh sage
- salt and pepper to taste
- 350g ready-made puff pastry
- 1 free-range egg, beaten with 1 tbsp milk (to seal)
- 1 free-range egg, beaten (to glaze)
- For the beer dip:
- 4 tbsp tomato ketchup
- 2 tbsp tomato chutney
- 1 tbsp Worcester sauce
- 1 tsp English mustard
- 150ml dark beer
Method
- Pre-heat oven to 220C/Gas8 Grease and line two large baking sheets with greaseproof paper. Mix the sausagemeat, onion, Fenland celery and sage together and season with a little salt and pepper. Roll the pastry out on a well-floured board into a large rectangle. Cut into three strips, lengthways.
- With floured hands, take a third of the sausage meat mixture and make a long sausage shape, then lay it on one half of one of the strips of pastry. Moisten the edges with a little egg and milk mixture then fold the other half of the length of pastry over and seal along the edges.
- Using a sharp knife, cut about 8 sausage rolls out of one strip, then snip the tops to allow the steam to escape. Repeat with the remaining two pastry strips.
- Place them all on the baking sheets, brush with beaten egg and bake on two shelves, swapping them over half way through for 15-20 mins until the pastry is puffed up and golden brown.
- Remove the sausage rolls from the oven and allow to cool slightly before serving warm or cold.
- Meanwhile, make the dip by adding all the ingredients to a saucepan and heating gently until warm. Pour the dip into a bowl and serve with the warm sausage rolls.
- Can be frozen before baking.
