pack ready-rolled shortcrust pastry (in a rectangular sheet)
2Tbsp.
onion marmalade (bought)
1
large egg, lightly beaten
Poppy seeds, to sprinkle
Directions
Step 1
Put sausage meat into a large bowl; stir in parsley. Unroll pastry sheet and cut lengthways into four equal strips. Thinly spread 1tbsp of the onion marmalade lengthways down the middle of one of the strips. Repeat with one other strip
Step 2
Divide sausage mixture in half. Shape one half into a thin cylinder as long as the pastry strips, then position it on top of one of the marmalade strips. Repeat with remaining sausage mixture. Brush the visible pastry around the sausage cylinders with beaten egg, then top with remaining pastry strips. Press down on the edges to seal. Transfer to a baking sheet and chill for 30min
Step 3
Preheat oven to 200°C (180°C fan) mark 6. Line 2 baking trays with baking parchment. Brush both rolls with egg and sprinkle over some poppy seeds. Cut into 4cm (1½in) pieces and place on trays. Cook for 15min or until golden. Serve warm or at room temperature
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
