This Sausage Wellington recipe is tasty, filling and cheap - so much more than a posh sausage roll, it looks impressive on the dinner table and is quick and foolproof to make.
Course Main Course
Cuisine English
Keyword Pastry, Sausages
Prep Time 20 minutesminutes
Cook Time 40 minutesminutes
Total Time 1 hourhour
Servings 4
Author Skint Chef
Ingredients
600gsausage meat
1onion finely chopped
1applepeeled and grated
2teaspoongarlic granules
2teaspoonoregano
1ready rolled puff pastry
2tablespoonpâté
1egg beaten
Salt and pepper to taste
Instructions
Put the sausage meat in a bowl, add the grated apple, salt and pepper, garlic granules and oregano. Mix through thoroughly, place on a baking tray and cook on gas mark 5/180°C for approximately 20 minutes to ensure that the sausage meat will fully be cooked inside the pastry. After 20 minutes, remove the sausage meat from the oven and allow to cool.
In the meantime, sauté the onions in a non-stick pan and allow to cool.
Roll out the puff pastry and spread the pâté over the centre of the puff pastry and add the onions.
Place the sausage meat on the pate and onions and roll the pastry over the filling to make the Wellington. Slice the top to form a plait, and make air holes, to allow the steam to escape. Then, brush with the beaten egg.
Put the Wellington on a non-stick baking tray and place in the preheated oven gas mark 6/200C for approximately 30 – 40 minutes until the pastry is crispy and golden.