Dried apricot and sage sausage rolls recipe

  • Serves Makes 30-32 sausage rolls
  • 15mins to prepare and 15mins to cook
  • 91 calories / serving
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HE DRIEDAPRICOTSAGE

Make the pastry by combining all the ingredients in the food processor. Whizz together to form a dough. Cover with cling film and leave to chill in the fridge for 30 minutes. Put the meat, sage, mint, apricots and seasoning together in a food processor and whizz until combined. Cut the pastry in half. On a lightly floured surface, roll each half into 12cm (4½ inches) x 35cm (14 inch) rectangles.

Divide the meat mixture in half. Spread each rectangle with the meat filling, leaving 1 cm (½ inch) border all the way round the edge. Bring the edges together and pinch tightly to seal. Line a baking tray with nonstick baking paper.

Glaze pastry with the beaten egg yolk. Cut the sausage rolls into approximately 15 slices. Bake for 20 minutes or until golden brown and crispy. These can be served hot or cold or frozen when cooled.

See more Sausage recipes

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home and view the full Food safety at home video.

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  • Ingredients

  • 225g plain flour
  • 2tbsp fresh mint
  • pinch of salt
  • 115g unsalted butter
  • ½tsp freshly ground black pepper
  • 1 egg
  • 450g sausage meat or minced lamb
  • 15g fresh sage, stalks removed
  • 15g fresh mint, stalks removed
  • 55g dried apricots
  • salt
  • freshly ground black pepper
  • 1 egg yolk, beaten to glaze pastry
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  • Energy 379kj 91kcal 5%
  • Fat 5.2g 7%
  • Saturates 2.5g 13%
  • Sugars 1.1g 1%
  • Salt 0.1g 1%

of the reference intake
Carbohydrate 7.8g Protein 3.8g Fibre 0.5g

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