pack ready-rolled shortcrust pastry (in a rectangular sheet)
2Tbsp.
onion marmalade (bought)
1
large egg, lightly beaten
Poppy seeds, to sprinkle
Directions
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
A crack team of highly skilled food content producers, the GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurstis our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating nocellara olives at every opportunity, and will take the cheeseboard over dessert any time. 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.
