Neven Maguire's Nduja Mini Sausage Rolls

INGREDIENTS

• Plain Flour, for dusting
• 1 packet Simply Better Frozen 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 Salt
• 1 Pack Simply Better Irish Pork Sausage Meat
• 2 Tsp. Simply Better Italian ‘Nduja
• 3 Tsp Simply Better Organic Red Pepper & Herb Seasoning
• 1 jar Simply Better Handmade Irish Tomato Relish

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 sausage meat with the ‘nduja and two teaspoons of the red pepper & herb seasoning (the remainder is for sprinkling on top of the sausage rolls). Divide into four pieces and roll 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 rest of the red pepper & herb seasoning. Chill for at least 30 minutes or up to two 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 tomato relish for dipping.

Neven's Top Tip: When cutting the sausage rolls into pieces, wiping the knife after each time to clean off the filling will make them look much more professional.