Neven Maguire's Mini Nut Roast Mini Rolls

INGREDIENTS

• Plain Flour, for dusting
• 1 Pack Simply Better All Butter Puff Pastry, thawed and fridge cold
• 1 Simply Better Free Range Corn Fed Egg
• 1 Tbsp. Simply Better Organic Irish Jersey Whole Milk
• Pinch of Simply Better Clogherhead Oriel Sea Salt
• 1 Pack Simply Better Handmade Wild Garlic & Herb Stuffing
• 100g packet Toasted Chopped Hazelnuts
• 125g Simply Better Mature Drinagh Cheddar Grated
• 1 Tsp. Simply Better Atlantic Sea Salt & Organic Herbs
• 1 Jar Simply Better Italian Calabrian Chilli Paste

DIRECTIONS

1. Place a large piece of parchment paper on the work surface and lightly dust with flour. Using a rolling pin, roll out the pastry to a 40cm x 30cm rectangle, then cut into four strips.
2. Beat the egg with the milk and salt. Brush over each of the pastry strips. Mix the stuffing with the hazelnuts and Cheddar. Divide into four pieces and press into long cylinder shapes, then place one in the middle of each piece of pastry. Roll up to enclose and pinch the edges firmly to seal (or you can use a fork to do this).
3. Brush the sausage rolls with the remaining egg glaze and sprinkle over the salt & herb seasoning. Chill for at least 30 minutes or up to 2 days if covered with cling film is perfect.
4. Preheat the oven to 220°C (450°F/Gas Mark 7). Cut the sausage rolls into 2.5cm lengths and arrange on non-stick baking sheets. Bake for 15 minutes until crisp and golden. Serve warm or cold with bowls of the Calabrian chilli paste for dipping.

Neven's Top Tip: These can be frozen, uncooked, for up to a month. Layer up in a suitable container between sheets of parchment paper and increase cooking time by about 10 minutes if cooking from frozen.