Parma Ham sausage rolls recipe
A delicious twist on a snack favourite.
This recipe makes 16 sausage rolls.
Ingredients
- 480 -500g (17-17.5oz) sausagemeat, from about six good-quality sausages
- 1 small red onion, grated
- 2 garlic cloves, crushed
- 2 tsp fennel seeds, lightly crushed
- 0.5 tsp chilli flakes
- 1.5 tsp dried oregano
- 1.5 tbsp tomato purée
- 1 amount of plain (all-purpose) flour, for dusting
- 320 g ready-rolled puff pastry
- 8 slices of Prosciutto di Parma
- 1 egg, beaten
- 0.5 tsp nigella seeds for topping (optional)
- 480 -500g (17-17.5oz) sausagemeat, from about six good-quality sausages
- 1 small red onion, grated
- 2 garlic cloves, crushed
- 2 tsp fennel seeds, lightly crushed
- 0.5 tsp chilli flakes
- 1.5 tsp dried oregano
- 1.5 tbsp tomato purée
- 1 amount of plain (all-purpose) flour, for dusting
- 11.3 oz ready-rolled puff pastry
- 8 slices of Prosciutto di Parma
- 1 egg, beaten
- 0.5 tsp nigella seeds for topping (optional)
- 480 -500g (17-17.5oz) sausagemeat, from about six good-quality sausages
- 1 small red onion, grated
- 2 garlic cloves, crushed
- 2 tsp fennel seeds, lightly crushed
- 0.5 tsp chilli flakes
- 1.5 tsp dried oregano
- 1.5 tbsp tomato purée
- 1 amount of plain (all-purpose) flour, for dusting
- 11.3 oz ready-rolled puff pastry
- 8 slices of Prosciutto di Parma
- 1 egg, beaten
- 0.5 tsp nigella seeds for topping (optional)
Details
- Cuisine: British
- Recipe Type: Sausage
- Difficulty: Easy
- Preparation Time: 15 mins
- Cooking Time: 30 mins
- Serves: 8
Step-by-step
- Line a large baking tray with parchment paper.
- Mix together the sausagemeat, red onion, garlic, 1.5 tsp of the fennel seeds, a quarter tsp chilli flakes, 1 tsp dried oregano, and all the tomato purée.
- Lightly dust your work surface with flour and unroll the pastry. Cut in half lengthways so you have two long strips.
- Lay four slices of Prosciutto di Parma on each pastry strip, leaving a 1cm/0.5inch border along the longer edges. Divide the sausagemeat in two and form half into a long sausage shape and lay it on one side of one of the pastry strips. Brush the edge of the pastry with a little of the beaten egg, then fold over the pastry, and roll it up neatly, finishing seam side down.
- Repeat with the remaining sausagemeat and pastry.
- Brush the pastry rolls all over with beaten egg, sprinkle with the remaining ½ tsp fennel seeds, ¼ tsp chilli flakes, ½ tsp oregano and some nigella seeds, if using. Pop the rolls in the freezer whilst you heat the oven to 220°C/200°C fan/425°F/gas mark 7.
- Using a serrated knife cut each roll into eight pieces, then transfer to your lined tray. Bake for 25-30 minutes, until golden, then transfer to a cooling rack and leave to cool completely (this is to avoid soggy bottoms).
This recipe is by Emily Kydd, courtesy of Prosciutto di Parma. Photography by Tim Atkins.
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