Nduja Sausage Rolls with Baby Bocconcini Hot Chilli Honey

Nduja Sausage Rolls with Hot Chilli Honey

Serves: 10-12 people

Prep: 10 mins

Cook: 35 mins

Total: 45 mins

Ingredients

150g Giorgio’s Baby Bocconcini, cut into smallpieces

500g pork mince

2–3 tbsp nduja (adjust to your preferred spice level)

2 sheets store-bought puff pastry, thawed

1 egg, beaten (for egg wash)

Salt and freshly cracked black pepper

Hot chilli honey, for drizzling

Nduja Sausage Rolls with Hot Chilli Honey

Instructions

Step 1

Preheat the oven to 200°C (180°C fan). Line two baking trays with baking paper.

Step 2

In a bowl, combine the pork mince and nduja until evenly mixed. Season lightly with black pepper (the nduja is already quite salty).

Step 3

Cut each pastry sheet in half to create four long rectangles.

Step 4

Shape the pork mixture into four long logs and place one down the centre of each pastry strip. Press pieces of baby bocconcini into the top of each meat log along its length.

Step 5

Brush one edge of the pastry with egg wash, roll tightly to enclose the filling and seal the edge underneath.

Step 6

Cut each log into three equal pieces to make 12 sausage rolls.

Step 7

Place on the prepared trays, brush with egg wash and, if you like, sprinkle with sesame seeds or grated Parmesan.

Step 8

Bake for 30–35 minutes, or until the pastry is puffed and golden and the filling is cooked through.

Step 9

Allow to cool for 5 minutes, then finish with a generous drizzle of hot chilli honey just before serving.

Notes

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