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Horseradish Mushroom Sausage Rolls

Horseradish Mushroom Sausage Rolls

Flaky sausage rolls filled with savoury pork, chestnut mushrooms and a sharp horseradish lift.

60 mins total for first methodServes 24Oven
Ingredients ↓Method ↓

Ingredients

Method

30 mins prep30 mins cook60 mins total

  1. Heat the olive oil in a frying pan over medium heat. Add the garlic and mushrooms, season with salt and pepper, and cook for 8–10 minutes until the mushrooms are tender and their moisture has evaporated. Cool completely.

  2. Mix the cooled mushrooms with the pork sausagemeat and horseradish until evenly combined.

  3. Heat the oven to 200°C (180°C fan). Unroll the puff pastry and cut it lengthways into two strips. Divide the filling between the strips, shaping it into neat logs just off centre.

  4. Brush one pastry edge with beaten egg, fold the pastry over the filling and seal. Turn seam-side down, then cut each log into 12 rolls and place on a lined baking tray.

  5. Brush with the remaining beaten egg and bake for 25–30 minutes, until puffed and deep golden. Cool for 10 minutes before serving.

Notes

These sausage rolls can be stored in an airtight container in the fridge for up to 3 days. They can also be frozen for up to 1 month. Reheat in the oven at 180C for 10-15 minutes.
About this recipe
A crisp, golden pastry bake with a rich mushroom and sausage filling. Horseradish keeps the centre savoury and bright, making these rolls ideal for sharing or packed lunches.

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