Preparation Notes: plus chilling
Serving notes: Makes about 22
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- 300 g (11oz)
sausage meat
- Small handful fresh parsley, finely chopped
- 375 g pack ready-rolled shortcrust pastry (in a rectangular sheet)
- 2 Tbsp. onion marmalade (bought)
- 1 large egg, lightly beaten
- Poppy seeds, to sprinkle
- Step 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
- Step 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
- Step 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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Per Serving:
- Calories: 125
- Total carbs: 7g
- Sugars: 1g
- Total fat: 9g
- Saturated fat: 3g
- Protein: 4g
- Fibre: 1g
The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time
