MINI MUSHROOM SAUSAGE ROLLS

Ingredients 

• 300g mushrooms (any kind), finely diced or blitzed in a food processor
• 300g sausage meat
• 1 x 320g sheet of puff pastry
• 1 egg, whisked
• 1 tbsp olive oil
• 1 tsp onion granules
• 1 tsp garlic granules
• 1 tsp fennel seeds
• Salt & pepper

Method 

1. Preheat oven to 200°C.
2. To a frying pan, add the diced mushrooms, olive oil and a pinch of salt and pepper. Fry over a high heat for 5 minutes, or until all of the moisture is cooked out of the mushrooms. Add the onion granules, garlic granules and fennel seeds for the final 2 minutes of cook time.
3. Transfer to a large bowl to cool slightly before adding the sausage meat. Stir to incorporate, then use your hands to ensure everything has thoroughly mixed.
4. Roll out your pastry, then slice in half to form two long pieces of pastry dough. Add a row of your sausage/mushroom mix, then fold over the pastry to line up with the other side. Use a fork to crimp the edges and secure the filling inside. Repeat with the other piece.
5. Slice into individual sausage rolls, then coat in egg wash with a brush for a lovely golden exterior.
6. Pop in the oven for 20-25 minutes. Once the oven is closed, reduce the heat to 190°C.
7. When they’re ready, add a crack of salt and pepper and let them rest for 5 minutes before diving in!