Persian Sausage Rolls

Party-Perfect Bites feature

Posted by Ryland Peters & Small

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A modern take on a favourite classic party food.

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You Will Need (15 things)

  • 375 g Ready-rolled Puff Pastry
  • 1 Egg , beaten

  • Sausage mix

  • 1 tbsp Olive Oil
  • ½ Red Onion , finely diced
  • 400 g Sausage Meat
  • 45 g chopped Pistachios
  • 25 g Barberries
  • ½ tsp Sumac
  • ½ tsp Freshly Ground Black Pepper
  • ½ tsp Ground Cumin
  • ½ tsp Ground Cinnamon

  • Tools

  • Baking Sheet
  • Baking Parchment

Steps (6 steps, 60 minutes)

  1. 1

    Heat the oil in a frying pan/skillet. Add the onion and sauté until caramelized. Cool and mix well with all of the other sausage-mix ingredients.

  2. 2

    Lay the pastry sheet on a lightly floured surface and give it a little roll, if necessary, to make it 3 mm thick. Cut it crossways into 3 strips.

  3. 3

    Divide the sausage meat into 3 parts and press a line of sausagemeat down the middle of each strip of pastry, leaving 2.5 cm free at each end.

  4. 4

    Brush the length of the pastry with a little of the beaten egg on one side and roll the other side over the sausage to secure it in place. Pinch the ends of each roll together.

  5. 5

    Transfer the rolls to the prepared baking sheet, brush them with more egg wash and pop them in the freezer for 15 minutes. Meanwhile, preheat the oven to 190°C (375°F) Gas 5.

  6. 6

    Take the sausage rolls out of the freezer and cut each roll into 8 pieces. If you have leftover egg wash, brush it on, spread the rolls out on the prepared baking sheet and bake for at least 20 minutes, or until golden.