1 packet of ready rolled puff pastry
200g chestnut mushrooms, finely sliced
1 onion, finely chopped
300g sausage meat
150g black pudding, chopped
1 egg beaten
1 tbsp thyme, chopped
Preheat your Everhot oven to 200C.
Fry the mushrooms and onion over a medium heat with a tbsp of oil until lightly coloured and all moisture has evaporated. Leave to cool down.
Mix the sausage meat with mushrooms and onion, black pudding, thyme and a generous pinch of salt and pepper.
Lightly flour your working surface. Unroll the pastry and cut length wise.
Divide your filling in 2 and shape in to a sausage the same length as the pastry.
Lay the meat filling down the centre of the pastry strip, brush one edge with a beaten egg and fold the pastry over the filling. Press the edges together with your fingers or a fork to seal.
Cut in to 8-10 small sausage rolls. Place then on a lined baking tray and before cooking brush with egg.
Bake for 20 minutes or until well puffed up and coloured.
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