Cheese and Wholegrain Mustard Sausage Rolls
with Roast Potatoes and Green Beans
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
30 grams
Mature Cheddar Cheese
(Contains Milk)
1 unit(s)
Garlic Clove
1 pack(s)
Puff Pastry Sheet
(Contains Cereals containing gluten)
225 grams
British Pork and Oregano Sausage Meat
(Contains Sulphites)
17 grams
Wholegrain Mustard
(Contains Mustard)
1 unit(s)
Baking Potato
80 grams
Green Beans
Not included in your delivery
2 tbsp
Mayonnaise
Nutritional information
Utensils
Instructions
Preheat your oven to 240°C/220°C fan/gas mark 7 and remove the pastry from the fridge.
Grate the Cheddar cheese. Peel and grate the garlic (or use a garlic press).
Unroll the puff pastry (see ingredients for amount) and cut into equal-sized rectangles (2 per person).
Put the sausage meat in a medium bowl with the cheese, garlic and mustard. Season with salt and pepper and mix together with your hands until well combined. Roll your sausage meat filling into even-sized balls, 2 per person.
Place a ball onto one half of each pastry rectangle, then flatten the filling out into a 1cm thick slab, leaving a 1cm border at the open edges. Dampen the edges of the pastry with a little water, then fold the top half of the pastry over the filling to enclose it.
Gently press the edges down with the back of a fork to tightly seal the parcel on the 3 open sides. IMPORTANT: Wash your hands and equipment after handling raw meat.
Chop the potatoes into 2cm chunks (no need to peel).
Pop the potato chunks onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer.
TIP: Use two baking trays if necessary. When the oven is hot, roast on the top shelf until golden, 25-35 mins. Turn halfway through.
Meanwhile, trim the green beans and chop into thirds.
Carefully transfer your sausage rolls to a lined large baking tray. Using a knife, make a small slit over the top of each to allow steam to escape.
Drizzle with oil and bake on the middle shelf of your oven until the pastry is golden and the filling is cooked, 15-20 mins. IMPORTANT: The sausage meat is cooked when no longer pink in the middle.
Meanwhile, heat a drizzle of oil in a medium frying pan on medium-high heat. Once the pan is hot, add the green beans and stir-fry until starting to char, 2-3 mins.
Once charred, turn the heat down to medium, add a splash of water and immediately cover with a lid or some foil.
Cook until the beans are tender, 4-5 mins. Remove the pan from the heat and season with salt and pepper.
Once cooked, add the potatoes to the pan with the beans and stir to combine. Cover to keep warm.
When everything is ready, serve the sausage rolls with the potatoes and beans alongside. Add a dollop of mayo (see pantry for amount) on the side for dipping.
Enjoy!
