Sweet onion sausage rolls

Yields: 22

Total Time: 35

Prep Time: 20

Cook Time: 15

• 300g (11oz) sausage meat
• Small handful fresh parsley, finely chopped
• 375g pack ready-rolled shortcrust pastry (in a rectangular sheet)
• 2tbsp onion marmalade (bought)
• 1 large egg, lightly beaten
• Poppy seeds, to sprinkle

Method

1. Put sausage meat into a large bowl; stir in parsley. Unroll pastry sheet and cut lengthways into four equal strips. Thinly spread 1tbsp of the onion marmalade lengthways down the middle of one of the strips. Repeat with one other strip.
2. Divide sausage mixture in half. Shape one half into a thin cylinder as long as the pastry strips, then position it on top of one of the marmalade strips. Repeat with remaining sausage mixture. Brush the visible pastry around the sausage cylinders with beaten egg, then top with remaining pastry strips. Press down on the edges to seal. Transfer to a baking sheet and chill for 30min.
3. Preheat oven to 200°C (180°C fan) mark 6. Line 2 baking trays with baking parchment. Brush both rolls with egg and sprinkle over some poppy seeds. Cut into 4cm (1½in) pieces and place on trays. Cook for 15min or until golden. Serve warm or at room temperature.

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