Christmas stuffing sausage rolls recipe
 These sausage rolls are a good way to use up leftover Christmas stuffing in preparation for a New Year party. 250g/9oz readymade puff pastryplain flour, for dusting1 garlic cloves, crushed1 tbsp chopped fresh sage250g/9oz leftover cooked sage-and-onion stuffing, chopped into small pieces250g/9oz sausagemeat2 free-range egg yolks, beaten with 1 tbsp milk100g/3½oz sesame seedssalt and freshly ground black pepper 250g/9oz readymade puff pastry plain flour, for dusting 1 garlic cloves, crushed 1 tbsp chopped fresh sage 250g/9oz leftover cooked sage-and-onion stuffing, chopped into small pieces 250g/9oz sausagemeat 2 free-range egg yolks, beaten with 1 tbsp milk 100g/3½oz sesame seeds salt and freshly ground black pepper ½ tsp cumin seeds250g/9oz tomatoes, skins left on, seeds removed, flesh finely chopped4 spring onions, trimmed, finely diced125g/4oz Greek-style yoghurt1 lime, juice plus grated zest of ½ lime½ small red chilli, seeds removed, finely choppedsalt and freshly ground black pepper2 tbsp chopped fresh parsley ½ tsp cumin seeds 250g/9oz tomatoes, skins left on, seeds removed, flesh finely chopped 4 spring onions, trimmed, finely diced 125g/4oz Greek-style yoghurt 1 lime, juice plus grated zest of ½ lime ½ small red chilli, seeds removed, finely chopped salt and freshly ground black pepper 2 tbsp chopped fresh parsley Method For the sausage rolls, pre-heat the oven to 200C/180C Fan/Gas 6.Roll out the pastry onto a lightly floured work surface to the thickness of pound coin. Make a long rectangle measuring at least 10-15cm/4-6in in width.In a bowl, mix together the garlic, sage, leftover stuffing and sausage meat until well combined. Season with salt and freshly ground black pepper if necessary.Roll the stuffing mixture into a sausage shape that’s a little shorter than the long side of the pastry.Lay the stuffing mixture on top of the pastry rectangle, close to one long side of the rectangle. Brush the pastry all over with beaten egg. Roll the pastry over the stuffing mixture and press the edges to seal well.Brush the top with the remaining egg and sprinkle with the sesame seeds. Cut into six equal-sized sausage rolls. Transfer to a baking tray. Bake for 25 minutes, or until the pastry has risen and is golden-brown and the filling is cooked through.For the tomato relish, grind the cumin seeds to a fine powder in a pestle and mortar. Transfer to a bowl and stir in the remaining tomato relish ingredients (except for the parsley), until well combined. Season, to taste, with salt and freshly ground black pepper. Chill in the fridge for at least 30 minutes, or until needed. Stir in the parsley just before serving. Allow the sausage rolls to cool slightly before serving. Serve with the tomato relish in dipping bowls alongside. For the sausage rolls, pre-heat the oven to 200C/180C Fan/Gas 6. For the sausage rolls, pre-heat the oven to 200C/180C Fan/Gas 6. Roll out the pastry onto a lightly floured work surface to the thickness of pound coin. Make a long rectangle measuring at least 10-15cm/4-6in in width. Roll out the pastry onto a lightly floured work surface to the thickness of pound coin. Make a long rectangle measuring at least 10-15cm/4-6in in width. In a bowl, mix together the garlic, sage, leftover stuffing and sausage meat until well combined. Season with salt and freshly ground black pepper if necessary. In a bowl, mix together the garlic, sage, leftover stuffing and sausage meat until well combined. Season with salt and freshly ground black pepper if necessary. Roll the stuffing mixture into a sausage shape that’s a little shorter than the long side of the pastry. Roll the stuffing mixture into a sausage shape that’s a little shorter than the long side of the pastry. Lay the stuffing mixture on top of the pastry rectangle, close to one long side of the rectangle. Brush the pastry all over with beaten egg. Roll the pastry over the stuffing mixture and press the edges to seal well. Lay the stuffing mixture on top of the pastry rectangle, close to one long side of the rectangle. Brush the pastry all over with beaten egg. Roll the pastry over the stuffing mixture and press the edges to seal well. Brush the top with the remaining egg and sprinkle with the sesame seeds. Cut into six equal-sized sausage rolls. Transfer to a baking tray. Bake for 25 minutes, or until the pastry has risen and is golden-brown and the filling is cooked through. Brush the top with the remaining egg and sprinkle with the sesame seeds. Cut into six equal-sized sausage rolls. Transfer to a baking tray. Bake for 25 minutes, or until the pastry has risen and is golden-brown and the filling is cooked through. For the tomato relish, grind the cumin seeds to a fine powder in a pestle and mortar. Transfer to a bowl and stir in the remaining tomato relish ingredients (except for the parsley), until well combined. Season, to taste, with salt and freshly ground black pepper. Chill in the fridge for at least 30 minutes, or until needed. Stir in the parsley just before serving. For the tomato relish, grind the cumin seeds to a fine powder in a pestle and mortar. Transfer to a bowl and stir in the remaining tomato relish ingredients (except for the parsley), until well combined. Season, to taste, with salt and freshly ground black pepper. Chill in the fridge for at least 30 minutes, or until needed. Stir in the parsley just before serving. Allow the sausage rolls to cool slightly before serving. Serve with the tomato relish in dipping bowls alongside. Allow the sausage rolls to cool slightly before serving. Serve with the tomato relish in dipping bowls alongside.