Name: Jumbo sausage roll with salsa beans
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 6
Cuisine: British
Ingredients: 400g sausagemeat or pack of 8 sausages, squeezed from their skins; 2 tbsp dried mixed herbs; 300g jar hot salsa dip; 1 egg beaten; 375g ready-rolled puff pastry sheet; 3 x 400g cans cannellini or haricot beans (or a mixture), drained; 400g can chopped tomatoes; 1 green chilli thinly sliced (deseeded if you don't like it too hot)

Ingredients

6 serv.

400g sausagemeat or pack of 8 sausages, squeezed from their skins
2 tbsp dried mixed herbs
300g jar hot salsa dip
1 egg beaten
375g ready-rolled puff pastry sheet
3 x 400g cans cannellini or haricot beans (or a mixture), drained
400g can chopped tomatoes
1 green chilli thinly sliced (deseeded if you don't like it too hot)

Instructions

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1 Heat oven to 200C/180C fan/gas 6 and line a baking tray with baking parchment or foil. In a large bowl, mix together the sausagemeat, herbs, half the salsa and roughly half the egg until well combined.
2 Unroll the pastry sheet on your baking tray. Pile the sausage mixture onto one side of the pastry – along the longer side – leaving a gap of 4cm around the edge. Brush a little of the egg around the edges, then fold the pastry over the filling. Press the edges together with a fork and score a few air holes through the top with a knife (to let steam escape). Brush with the remaining egg and bake for 40 mins.
3 Meanwhile, tip the beans, tomatoes, remaining salsa and some seasoning into a saucepan and cover with a lid. Simmer for 20 mins or until the sauce is thick and clings to the beans. To serve, scatter the beans with the chilli and serve with slices of sausage roll.