Glamorgan Mini Sausage Rolls

Ingredients

• 150g of Barber’s 1833, grated
• 25g farmhouse butter
• 6x Spring onions, trimmed, finely sliced (prepared weight)
• 4 x Slices bread or breadcrumbs
• 2 tbsp chopped fresh chives
• 1 tbsp chopped fresh thyme
• 2 free-range eggs, separated
• 1 tsp English mustard
• ½ tsp flaked sea salt and fresh ground pepper
• 1 x pack of ready rolled puff pastry

Method

1. For the sausage mix, melt the butter in a large non-stick frying pan and fry the chopped spring onions gently for 8-10minutes, or until very soft but not coloured.
2. Put 100g/3½oz of the breadcrumbs, the chives, thyme and cheese in a large mixing bowl and mix until well combined. Beat the egg yolks with the mustard, salt and plenty of freshly ground black pepper in a separate bowl
3. Remove the frying pan from the heat and tip the spring onions into the bowl with the breadcrumbs. Add the egg yolks and mix together well with a large wooden spoon until well combined. Now into on e long sausage. Wrap in cling film, place the sausage onto a tray and chill for 30 minutes.
4. Preheat the oven whilst sausages are chilling to 200°c.
5. Roll out the puff pastry and roll the sausage up crimp the ends to keep the sausage mix in the roll. Score the tops with a sharp knife.
6. Brush the pasty with the beaten egg, you can use the whites left from the sausage mixture.
7. Bake for approximately 20mins or until fluffy and golden.
8. Cut into bite sized sausage rolls