Christmas has come and gone and all that’s left in my house is a Tupperware of cauliflower cheese, three stray Bounty Celebrations and a bag of stuffing from the butcher. The cauli cheese’s destiny is already sealed (you are going to want to click here), the chocs will sit on the side for another few weeks before I eat them *resentfully*, and the stuffing will be slathered atop a sheet of shop-bought puff pastry, alongside pork’s BFF applesauce, then rolled up and deemed a sausage roll of sorts. It’s a great way to use up a classic Christmas leftover when you’d rather walk over a field of upward-facing plugs than look at another roast dinner.
1 sheet puff pastry, straight out of the fridge so it’s still a bit firm
3 tbsp applesauce
Approx 350g pork stuffing
1 egg for brushing
A sprinkle of Panko breadcrumbs or nigella seeds
Salt & pepper
- Unroll the puff pastry and spoon the applesauce along one of the shorter sides, followed by the stuffing on top.
- Roll the pastry, keeping hold of the mixture, towards the opposite end, and press down on the join that now runs along the middle.
- You can leave the ends as they are if you want, but to stop too much filling coming out, I like to use the back of a fork to crimp them, so it looks a bit like a parcel.
- Stir the egg in a small mug and brush over the top of your sausage roll. You won’t need all of it.
- Season with salt and pepper, then sprinkle over the breadcrumbs/nigella seeds.
- Bake in the oven for 35-45 minutes until golden.