Spread one tablespoon of relish inside of the groove in each roll. Sprinkle the cheese on top of the relish. Divide the sausage meat between ... or eat with a fresh green salad.

Place rolls, seam-side down, on the prepared rack. Repeat with remaining pastry and mince mixture to make 18 sausage rolls. Lightly spray rolls with oil, then season with pepper. Bake for 25 to 30 ...

Roughly divide mixture into four. 4. Roll out each piece of pastry into a square and about 3-4mm thick. Shape a portion of sausage mixture into a large log and lay along the middle of the pastry ...

Roll tightly to the end, pressing the pastry onto itself to seal. Cut each length into sixths. Brush sausage rolls with beaten egg and sprinkle with sesame seeds. Place the sausage rolls onto the ...

The quick piccalilli for these delicious sausage rolls ... thirds of the pastry. Brush the remaining third of the pastry with egg yolk and, starting at the edge closest you, roll the pastry ...

Press down the edges to seal the pastry on all sides. Lift your sausage rolls onto a pre-lined baking tray. Brush the top of the rolls with more egg wash - this will give them a nice shine when baked.

Roll the pastry into a rectangle 4–5mm thick with one of the long edges nearest you. Lay the meat in a long sausage shape across the length of the pastry, roughly in the middle. Tightly roll the ...

Use your hands to form each portion into a sausage shape long enough to fit the pieces of pastry, then place along the longer dry edge of each. Roll up the pastry from the dry edge to the wet and ...