Raclette & pickled chilli sausage rolls

Name: Raclette & pickled chilli sausage rolls
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 8
Ingredients: 400 g No.1 free range pork sausages; 100 g Emmi Raclette Pure Classic Slices, roughly chopped; 6 Fragata Hot Peppers Guindillas, chopped; ⅔ x 25g pack chives, finely chopped; 320 g pack all-butter puff pastry sheet; Plain flour, for dusting; 1 Essential Free Range White Egg, beaten; 1 tsp coriander seeds, roughly crushed

Meltingly soft cheese take these homemade sausages rolls to a whole new level.

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Makes8
CourseBuffet
Prepare20 mins
Cook30 mins
Total time50 mins

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400g No.1 free range pork sausages
100g Emmi Raclette Pure Classic Slices, roughly chopped
6 Fragata Hot Peppers Guindillas, chopped
⅔ x 25g pack chives, finely chopped
320g pack all-butter puff pastry sheet
Plain flour, for dusting
1 Essential Free Range White Egg, beaten
1 tsp coriander seeds, roughly crushed

Squeeze the sausages out of their skins into a bowl and mix in the cheese, peppers and chives.
Unroll the pastry on a floured surface. Make the pork mixture into a long sausage down 1 long side of the pastry. Brush the free pastry edge with egg and roll from the sausage side, so you end up with the seam underneath.
Cut into 8 and place on a parchment-lined baking tray. Brush the sausage rolls with beaten egg and chill for 20 minutes.
Preheat the oven to 200°C, gas mark 6. Brush the rolls with more egg and sprinkle with coriander seeds. Bake for 25-30 minutes, until cooked through with no pink meat, golden and bubbling.

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