The Great British Bake Off winner Nadiya Hussain shares her irresistible Wellington sausage roll recipe.

“Sausages are my guilty pleasure… These are my beef Wellington sausage rolls. The mushrooms mixed with the sausage make for a darker, meatier flavour. The layer of English mustard gives the sausage rolls a subtle heat once cooked. They freeze really well (before or after baking), so they can be popped in the oven as and when you need them,” – Nadiya Hussain, winner of 2015’s The Great British Bake Off.

Nadiya Hussain

Winner of The Great British Bake Off 2015, Nadiya Hussain

Makes 25-30
Prep: 20 minutes
Cook: 25 minutes

Ingredients

30g unsalted butter
100g mushrooms, finely chopped
1 tbsp Worcestershire Sauce
1 tbsp Tabasco, or less if you prefer, depending on your tolerance for heat
6 large beef sausages, taken out of the skins
A pinch of fine sea salt
Freshly ground black pepper
Plain flour, for dusting
450g puff pastry (shop bought, or you can make your own)
4 tbsp wholegrain mustard
1 medium egg, beaten
Sea salt flakes, to sprinkle

Method

1. Preheat the oven to 200°C/fan 180°C.

2. Put the butter and the mushrooms in a small frying pan over a medium heat, and cook the mushrooms until they are soft and any moisture has evaporated. Put them in a bowl and leave to cool completely.

3. Once the mushrooms have cooled, add the Worcestershire Sauce, Tabasco, sausagemeat, salt and pepper. Give everything a good mix by hand, and set aside.

4. Dust your surface with flour and roll the puff pastry out into a long wide rectangle approximately 25x35cm. Then cut down the middle lengthways to give you three long rectangles.

5. Brush the pastry rectangles with a generous layer of wholegrain mustard, making sure to leave a gap of 1cm along the long edges.

6. Brush the exposed edges with the beaten egg. Down the centre of the pastry rectangles, lay out a generous line of sausagemeat. Encase the filling with the pastry, making a seam joined with egg wash, underneath the roll.

7. Brush the three rolls in egg wash, and give them a light sprinkling of sea salt flakes. Cut each long roll into 8-10 pieces. Place the small rolls on a baking sheet and bake for 15-20 minutes, until golden on the outside, making sure the meat on the inside is cooked through.

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