Homemade Cheesy Broomstick Sausage Rolls
with Rosemary Roast Potatoes and Salad
- Cereals containing gluten
- Wheat
- Milk
- Sulphites
- Milk
- May contain traces of allergens
- Mustard
- Celery
Family feasts don't get much creepier than these Homemade Cheesy Broomstick Sausage Rolls. Packed with delicious ingredients and oozing with cheese, spooky season just got frightfully tasty.
Ingredients
1 unit(s)
Puff Pastry Sheet
(Contains: Cereals containing gluten, Wheat May be present: Milk)
450 grams
Potatoes
1 sachet(s)
Dried Rosemary
(May be present: Mustard)
50 grams
Mature Cheddar Cheese
(Contains: Milk)
225 grams
British Pork and Oregano Sausage Meat
(Contains: Sulphites)
1 unit(s)
Baby Gem Lettuce
(May be present: Celery, Mustard)
1 unit(s)
Baby Cucumber
12 milliliter(s)
Balsamic Vinegar
(Contains: Sulphites)
Not included in your delivery
1 tsp
Sugar for the Dressing
1 tbsp
Olive Oil for the Dressing
2 tbsp
Tomato Ketchup
Nutrition Values
Utensils
Cooking Steps
Preheat your oven to 220°C/200°C fan/gas mark 7. Remove the puff pastry from your fridge to allow it to come to room temperature
Chop the potatoes into 2cm chunks (no need to peel).
Pop the chunks onto a large baking tray. Drizzle with oil, sprinkle over the dried rosemary, 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, grate the Cheddar cheese.
Cut the puff pastry (see ingredients for amount) into equal-sized rectangles (2 per person).
Line up the sausage meat along one long edge of each rectangle. Sprinkle the Cheddar evenly over the sausage meat.
Leave a 5-7cm empty gap of pastry at one of the short ends of each pastry rectangle (this will become the brush of your broomstick!)
Dampen the long edges of the pastry with a little water, then roll the pastry lengthways over the filling to wrap the sausage meat tightly.
Gently press the long edges down with the back of a fork to tightly seal the rolls.
Gently press down on the empty 2–3cm pastry end with your fingers to flatten it.
Using a sharp knife, carefully slice 3-4 thin, vertical cuts into this empty pastry end to create your broomstick "bristles". Carefully fan out the pastry strips so they spread apart like a real broom.
Carefully transfer your sausage rolls to a lined large baking tray.
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.
While everything bakes, trim the baby gem, separate the leaves, then tear into bite-sized pieces.
Trim the cucumber, then cut into small 1cm pieces.
In a large salad bowl, combine the balsamic vinegar, sugar and olive oil for the dressing (see pantry for both amounts). Season with salt and pepper and mix well.
When everything's nearly ready, add the cucumber and baby gem leaves to the dressing and toss to coat. TIP: Don't add the leaves too early or they'll go soggy!
When everything's ready, share the sausage rolls, roast potatoes and salad between serving plates.
Dollop the ketchup (see pantry for amount) on the side for dipping to finish.
