Festive Sausage Rolls

Ingredients

• 1 sheet ready-rolled puff pastry, thawed
• 1 cup leftover Festive Braised Red Cabbage, well drained
• 350g pork sausage meat
• 1 egg, beaten
• 1 tbsp sesame or poppy seeds, optional

Directions

1. Place the leftover red cabbage in a fine-mesh sieve and press firmly to remove as much excess liquid as possible.
2. Combine the drained cabbage with the sausage meat until evenly mixed.
3. Unroll the puff pastry and cut it lengthways into two equal rectangles.
4. Divide the sausage mixture between the two pieces of pastry, shaping it into a long log down the centre of each.
5. Brush one long edge of each piece of pastry with beaten egg. Fold the pastry over the filling and press firmly to seal. Crimp the seam with a fork.
6. Cut each log into individual sausage rolls and place on a lined baking tray.
7. Lightly score the tops with a knife, brush with the remaining beaten egg and sprinkle with sesame or poppy seeds, if using.
8. Bake at 200°C for 20–25 minutes, until the pastry is puffed and golden and the sausage meat is fully cooked.
9. Cut and serve.