Festive Sausage Rolls | Guest Recipes | Nigella's Recipes (2024)

What's a party without a sausage roll? Especially when it comes to feeding the family at Christmas. Everyone loves these, warm from the oven and smelling of good times... Here I've customized a traditional sausage roll recipe with a festive twist.

For US cup measures, use the toggle at the top of the ingredients list.

What's a party without a sausage roll? Especially when it comes to feeding the family at Christmas. Everyone loves these, warm from the oven and smelling of good times... Here I've customized a traditional sausage roll recipe with a festive twist.

For US cup measures, use the toggle at the top of the ingredients list.

As featured in

• 

  The Art of the Party

1. Preheat the oven to 180°C (350°F), Gas Mark 4, and lightly grease a baking sheet. Mix together the sausagemeat, chestnuts, herbs and nutmeg in a large bowl.
2. In a hot frying pan, heat the 1 tablespoon oil and cook the onion until just soft. Allow to cool a little, then add to the sausage mixture and season with salt and pepper. Use your hands to combine all the ingredients really well.
3. Heat the remaining oil in a clean frying pan and fry off a tiny piece of the sausage mixture. Taste and adjust the seasoning, if necessary.
4. Unroll the sheet of puff pastry and place on the prepared baking sheet. Using a sharp knife, cut it in half lengthways. Divide the sausage mixture in half and lay a long "pipeline" in the centre along the length of each piece of pastry. Brush the pastry edges with the egg wash, then fold the dough over the sausage mixture, seal the edges and crimp with the tines of a fork. Brush all over with more egg wash and refrigerate for 10 minutes.
5. Bake for 25-30 minutes until cooked through, golden brown and crisp. Remove from the oven and leave to cool for a minute or so before cutting each roll into 12 pieces. Serve warm.

1. Preheat the oven to 180°C (350°F), Gas Mark 4, and lightly grease a baking sheet. Mix together the sausagemeat, chestnut, herbs and nutmeg in a large bowl.
2. In a hot frying pan, heat the 1 tablespoon oil and cook the onion until just soft. Allow to cool a little, then add to the sausage mixture and season with salt and pepper. Use your hands to combine all the ingredients really well.
3. Heat the remaining oil in a clean frying pan and fry off a tiny piece of the sausage mixture. Taste and adjust the seasoning, if necessary.
4. Unroll the sheet of puff pastry and place on the prepared baking sheet. Using a sharp knife, cut it in half lengthways. Divide the sausage mixture in half and lay a long "pipeline" in the centre along the length of each piece of pastry. Brush the pastry edges with the egg wash, then fold the dough over the sausage mixture, seal the edges and crimp with the tines of a fork. Brush all over with more egg wash and refrigerate for 10 minutes.
5. Bake for 25-30 minutes until cooked through, golden brown and crisp. Remove from the oven and leave to cool for a minute or so before cutting each roll into 12 pieces. Serve warm.