'Nduja in sausage rolls - why isn't this more of a thing? The most natural partnership in the world. Topped with fennel seeds, these are divine.
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Serves
4
Puff Pastry
Onion
Fennel Seed
Rosemary
Nduja
Sausage
Egg
Orange
Manchego
Salt
Black Pepper
Olive Oil
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Serves
4
Puff Pastry
Onion
Fennel Seed
Rosemary
Nduja
Sausage
Egg
Orange
Manchego
Salt
Black Pepper
Olive Oil
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Step 1.
Preheat your oven to 180°C/356°F.
Step 2.
Add a drizzle of olive oil to a frying pan. Dice the onions, add 1 tsp of fennel seeds and chop up your rosemary and add to the pan. Cook until the onions are translucent.
Step 3.
Place your cooked onions into a bowl and add your ‘nduja paste and squeeze out the meat from your sausage. Next, grate the zest of your orange, 100g of Manchego, a sprinkle of salt and pepper and mix together thoroughly with your hands.
Step 4.
Take your pastry and cut it in half (longways). Create a long sausage in the middle of your pastry, leaving about 2cm around the edge. Sprinkle half of your remaining manchego over the top of the sausage.
Step 5.
Whisk your yolks in a separate cup, take a brush and cover the edge of the pastry in the whisked yolks. Fold your pastry over the sausage and seal the edges using a fork. Brush the top of the pastry with your egg yolk wash, sprinkle some salt and some fennel seeds on the top. Repeat with the other half of your pastry. Cut the sausage rolls into 16 evenly sized smaller sausage rolls. Bake for 45 minutes.
Step 6.
Once cooked, take them out of the oven and share with your MOB.
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