These sausage rolls are a perfect Christmas eve/Boxing day snack for grazing on.

  • 20 minutes
  • 10
  • Medium
Chef Barry Bryson of Cater Edinburgh has shared this recipe for Christmas sausage rolls that are full of festive flavours. Ideal for families or sharing with friends, they're easy to make and will be a great snack for the Christmas period.

Ingredients

  • 2 raw free range or corn-fed chicken fillets chopped into inch sized pieces
  • 1 tsp of dried sage
  • 50g of dried cranberries
  • Juice and zest of one lemon
  • 60ml good quality olive oil
  • 400g of puff pastry
  • 25g fennel seeds
  • 1 beaten free-range egg
  • Chilli flake sprinkles
  • Rock salt to season
  • Plain flour for dusting
  • For the Hummus:
  • 500g of chestnut puree
  • 2 heaped tablespoons of tahini
  • Juice and zest of one orange and one lemon
  • 100ml good quality olive oil
  • ½ a teaspoon of grated nutmeg
  • Rock salt
  • Scottish honey
  • Handful of finely chopped greens herbs (I used coriander but parsley, dill or chervil will be great too)

Method

First make the Christmas sausage rolls filling.

In a clean santised food processor add your chopped raw chicken, the cranberries, sage, salt, olive oil and lemon and pulse/blitz until you have a blended textured paste.

Remove from the processor and place the mix into a bowl, cover and chill.

Extra care should now be taken to clean and sanitise the food processor and its blade in very hot water with a detergent and then air dry it as raw chicken requires diligent safe handling when it comes into contact with blades and mixing bowls.

Next, on a clean cool kitchen bench sprinkle a little plain flour and then place your rectangle of puff pastry down, use a rolling pin and gently ridge into the pastry and begin working it gently before you pin it out.

Once it’s been ridged a few times, start pinning out in even broad strokes to get a large rectangle around about ½ a cm thick.

Cut this into half through middle and you now have two long rectangles.

Remove your chicken mix and get a teaspoon.

Add half to the bottom part of one rectangle in an even line and half to the bottom half of the other.

Egg wash the top half of the rectangle now, then roll this gently and neatly into a sausage roll.

Then use a sharp knife to trim off any excess as once it’s covered once in the pastry that is enough.

Carefully place your sausage rolls as they are in one large roll onto a baking sheet and place in the fridge to firm up or you can pop into the freezer for 30 mins and this will do the same thing.

Next up, make the hummus by placing the chestnut puree, tahini, lemon, seasoning, olive oil, chopped green herbs and salt back into the clean sanitised food processor and blitzing to a nice thick hummus.

If you like your hummus more “dip style” then add more olive oil but I like mine thick and textured.

Finally drizzle with honey and sprinkle the nutmeg and a little more salt over the top.

Leave for an hour or so to let the flavour develop. I prefer to do this at room temperature.

Now go back to your sausage roll and remove from the chill.

Using a sharp clean knife cut 3 inch sausage rolls onto a clean raw only use chopping board.

Cut them nice and neatly and lay back onto the baking sheet.

Now brush generously with the egg wash and sprinkle over the fennel seeds and dried chilli.

Preheat the oven to 200°C and bake for around 17-20 mins until golden (a core temp of 77°C is required for this as it’s chicken).

Remove from the oven and serve immediately with the hummus and a glass of mulled wine.

Merry Christmas!

Christmas sausage rolls

About The Author

Rosalind Erskine

Known for cake making, experimental jam recipes, Champagne and gin drinking (and the inability to cook Gnocchi), Rosalind writes for The Scotsman on all things food and drink related.

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About The Author

Rosalind Erskine

Known for cake making, experimental jam recipes, Champagne and gin drinking (and the inability to cook Gnocchi), Rosalind writes for The Scotsman on all things food and drink related.