1 tbsp onion powder
2 tsp garlic powder
2 tsp fennel seeds plus extra to sprinkle
½ tsp ground nutmeg
250 g sausagemeat
320 g ready rolled puff pastry
1 large egg beaten
- Preheat the oven to 200°C and line a baking tray with baking paper. Tip the spices into the Multi-Mill attachment of a Compact Food Processor and blend to a fine powder. Tip that into the bowl of the Compact Food Processor with the Knife Blade attachment, add the sausagemeat and generous pinches of salt and pepper then blitz to combine.
- Unroll the pastry out onto a surface. Spoon half of the sausage meat in a long line along the length of the pastry. Brush the pastry above the meat with beaten egg, then roll the pastry around the meat, keeping it fairly tight, to join with the egg washed side. Cut the pastry so there is a slight overlap, then compress right along the one long sausage roll to seal it in and get rid of air bubbles. Repeat with the rest of the sausage.
- Cut each of the long sausage rolls into 4 equal pieces and score the top with slits using a knife. Lay on the lined baking tray, brush with beaten egg and sprinkle over some fennel seeds, then bake for 18-20 minutes until golden, risen and cooked through. Makes 8 sausage rolls