Parma Ham sausage rolls recipe

Details

• Cuisine: British
• Recipe Type: Sausage
• Difficulty: Easy
• Preparation Time: 15 mins
• Cooking Time: 30 mins
• Serves: 8

Step-by-step

1. Line a large baking tray with parchment paper.
2. Mix together the sausagemeat, red onion, garlic, 1.5 tsp of the fennel seeds, a quarter tsp chilli flakes, 1 tsp dried oregano, and all the tomato purée.
3. Lightly dust your work surface with flour and unroll the pastry. Cut in half lengthways so you have two long strips.
4. Lay four slices of Prosciutto di Parma on each pastry strip, leaving a 1cm/0.5inch border along the longer edges. Divide the sausagemeat in two and form half into a long sausage shape and lay it on one side of one of the pastry strips. Brush the edge of the pastry with a little of the beaten egg, then fold over the pastry, and roll it up neatly, finishing seam side down.
5. Repeat with the remaining sausagemeat and pastry.
6. Brush the pastry rolls all over with beaten egg, sprinkle with the remaining ½ tsp fennel seeds, ¼ tsp chilli flakes, ½ tsp oregano and some nigella seeds, if using. Pop the rolls in the freezer whilst you heat the oven to 220°C/200°C fan/425°F/gas mark 7.
7. Using a serrated knife cut each roll into eight pieces, then transfer to your lined tray. Bake for 25-30 minutes, until golden, then transfer to a cooling rack and leave to cool completely (this is to avoid soggy bottoms).

This recipe is by Emily Kydd, courtesy of Prosciutto di Parma. Photography by Tim Atkins.