Recipe of Any-night-of-the-week Sausage roll

Sausage roll.

You can have Sausage roll using 12 ingredients and 7 steps. Here is how you achieve that.

Ingredients of Sausage roll

1. Prepare 1 tbsp of olive oil.
2. It's 1 of onion, finely chopped.
3. It's 150 of g/5½oz courgette, grated.
4. Prepare 150 of g/5½oz carrot, peeled and grated.
5. Prepare 2 of garlic cloves, grated.
6. It's 450 of g/1lb sausagemeat.
7. It's 400 g of tin brown lentils, drained.
8. It's of salt and freshly ground black pepper.
9. Prepare 500 of g/1lb 2oz block of ready-made puff pastry.
10. It's of plain flour, for dusting.
11. You need 1 of free-range egg, beaten, for brushing.
12. It's of shichmimi Togorashi sprinkle on the top.

Sausage roll step by step

1. To make the filling, heat the olive oil in a large frying pan over a high heat, then add the onion and cook for 5 minutes, or until softened.
2. Squeeze the courgette in your hands to remove all excess liquid, then add to the pan with the carrot, garlic and fennel seeds. Cook for a further 5 minutes, stirring often. Tip into a large bowl and leave to cool.
3. Squeeze the courgette in your hands to remove all excess liquid, then add to the pan with the carrot, garlic Cook for a further 5 minutes, stirring often. Tip into a large bowl and leave to cool.
4. For the sausage rolls, roll out the puff pastry on a lightly floured surface to a large rectangle, about 40cm x 25cm/16in x 10in. Cut in half, so that each piece measures 25cm x 20cm/16in x 8in. Have the shorter side of each piece facing you..
5. Shape the sausage filling into a log down the right-hand side of one piece of pastry, leaving a 1cm/½in clear margin along the surrounding three edges. Brush the right edge and the top and bottom edges with a little egg wash. Fold the pastry from the left-hand side over the filling to enclose it and press the edges together to seal, using a fork. sprinkle with the Shichimi.
6. Preheat the oven to 200C/180C Fan/Gas 6 and line a baking tray with baking parchment..
7. Take the pastry rolls out of the fridge, cut each one into four even lengths, and place on the lined tray. Brush with beaten egg and sprinkle with sesame seeds. Bake for 30–35 minutes, or until golden-brown..