Prep
25m
Cook
55m
Total
1h 20m
Ingredients
Method
Turn cooking mode on
Sausage roll:
1.
Mix the beef mince, sausage meat, cheddar, Oxo, onion, mustard and Worcestershire sauce in a bowl until combined.
2.
Unroll the pastry, lay the filling along one side, brush with egg yolk on the other, fold over. Make sure the fold is underneath so it doesn’t unfold when cooking. Place on greaseproof paper, brush with egg yolk and sprinkle with seeds.
3.
Place in the air fryer at 190°C for 25 minutes on a bake or roast setting. Remove the paper and cook for another 10 minutes to crisp up the base and pastry until golden and crisp.
Ketchup:
1.
Slice the top off the garlic bulb, drizzle with olive oil, season, wrap in foil and roast at 180°C for 40–45 minutes until soft and golden. Let it cool.
2.
Heat a splash of oil in a pan and cook the tomato purée for a minute. Add passata, vinegar, sugar, Worcestershire Sauce, paprika, chilli, salt and pepper. Simmer for 10–15 minutes. Squeeze in the garlic and blend until smooth. Set aside.
3.
Serve and Enjoy!
For
1
M
I
Sausage roll:
400
g
Beef mince
400
g
Sausage meat
100
g
Mature cheddar, grated
1
Beef Oxo cube, crumbled
1
small
Onion, grated
1
tbsp
Worcestershire Sauce
1
tspn
English mustard
1
sheet
Ready-rolled puff pastry
1
Egg yolk, for brushing
1
tspn
Fennel seeds
1
tspn
Sesame seeds
Ketchup:
200
g
Passata
2
tbsp
Tomato purée
1
tbsp
Red wine vinegar
1
tbsp
Soft brown sugar
1
tbsp
Worcestershire Sauce
1
tspn
Smoked paprika
1/2
tspn
Chilli powder
1
small
Garlic bulb
Salt
Pepper
Olive oil
+ Add all to shopping list
Cancel
Prep
25m
Cook
55m
Total
1h 20m
Ingredients
Method
Turn cooking mode on
Sausage roll:
1.
Mix the beef mince, sausage meat, cheddar, Oxo, onion, mustard and Worcestershire sauce in a bowl until combined.
2.
Unroll the pastry, lay the filling along one side, brush with egg yolk on the other, fold over. Make sure the fold is underneath so it doesn’t unfold when cooking. Place on greaseproof paper, brush with egg yolk and sprinkle with seeds.
3.
Place in the air fryer at 190°C for 25 minutes on a bake or roast setting. Remove the paper and cook for another 10 minutes to crisp up the base and pastry until golden and crisp.
Ketchup:
1.
Slice the top off the garlic bulb, drizzle with olive oil, season, wrap in foil and roast at 180°C for 40–45 minutes until soft and golden. Let it cool.
2.
Heat a splash of oil in a pan and cook the tomato purée for a minute. Add passata, vinegar, sugar, Worcestershire Sauce, paprika, chilli, salt and pepper. Simmer for 10–15 minutes. Squeeze in the garlic and blend until smooth. Set aside.
3.
Serve and Enjoy!
For
1
M
I
Sausage roll:
400
g
Beef mince
400
g
Sausage meat
100
g
Mature cheddar, grated
1
Beef Oxo cube, crumbled
1
small
Onion, grated
1
tbsp
Worcestershire Sauce
1
tspn
English mustard
1
sheet
Ready-rolled puff pastry
1
Egg yolk, for brushing
1
tspn
Fennel seeds
1
tspn
Sesame seeds
Ketchup:
200
g
Passata
2
tbsp
Tomato purée
1
tbsp
Red wine vinegar
1
tbsp
Soft brown sugar
1
tbsp
Worcestershire Sauce
1
tspn
Smoked paprika
1/2
tspn
Chilli powder
1
small
Garlic bulb
Salt
Pepper
Olive oil
+ Add all to shopping list
Cancel
