Wicklow Bán & Cranberry Sausage Rolls

INGREDIENTS

• 1 Pack Simply Better All Butter Puff Pastry, thawed and fridge cold
• Plain flour, for dusting
• 1 Simply Better Irish Free Range Corn Fed Large Egg
• 1 Tbsp Simply Better Organic Irish Jersey Whole Milk
• 1 Pack Simply Better Irish Sausage Meat
• 3 Tbsp Simply Better Handmade Cranberry Sauce
• 30g Simply Better Irish Farmhouse Double Cream Wicklow Bán
• 2 Tbsp Sesame Seeds
• Freshly Ground Black Pepper
• 2 Tbsp Simply Better Parmigiano Reggiano, grated
• Simply Better Handmade Tomato Relish, to serve

METHOD

1. Preheat the oven to 220°C (450°F/Gas Mark 7).
2. Roll out the pastry on a lightly floured work surface, to a 40cm x 30cm rectangle, then cut in half lengthways.
3. Beat the egg with the milk to make an egg wash. Mix the sausage meat with the cranberry sauce, then transfer to a piping bag and pipe the mixture lengthways onto each pastry sheet, leaving a 1.5cm border along one edge. Cut the cheese into batons and press them into the sausage meat. Brush the pastry edges with egg wash, then fold over the pastry and pinch the edges firmly to seal or press with a fork.
4. Brush the sausage rolls with the remaining egg wash, sprinkle over the sesame seeds, freshly cracked black pepper and grated Parmesan. Chill for at least 30 minutes before baking, or cover with cling film and refrigerate for up to two days.
5. Cut the sausage rolls into 12 pieces each and arrange them on non-stick baking sheets. Bake for 15-20 minutes, or until crisp and golden. Serve warm or cold with bowls of 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.