It's easy to make your own sausage rolls with this simple recipe, and here we're using nuts and dried fruits to add a nice Christmassy twist. The mix is flavoured with lots of sweet spices like cinnamon, nutmeg and fennel, plus a pinch of spicy Aleppo chilli flakes for a lovely colour and touch of heat!

JEWELLED SAUSAGE ROLL BLEND (1 portion = 3 tbsp): mild chilli flakes, Urfa chilli, smoked paprika, cumin, coriander, cinnamon, fennel, black pepper, nutmeg, parsley, oil, salt    

May contain CELERY, MUSTARD and SESAME. Allergens are listed in CAPITALS

Jewelled Sausage Rolls Recipe:

You Need: 

• 500g pork or beef mince or use sausagemeat or 500g veggie sausages for a veg version (following the same cooking instructions)
• 1 egg - beaten
• 2 tbsp tomato puree
• 75g dried fruit - finely chopped
• 40g nuts - finely chopped
• 20g breadcrumbs
• 1 sheet of puff or shortcrust pastry (approx 24 x 34cm) - cut in half lengthways to make 2 thin rectangles

Method:

• Preheat the oven to 190°C/gas mark 5
• Combine the mince with the tomato puree, dried fruit, chopped nuts, breadcrumbs, JEWELLED SAUSAGE ROLL BLEND and ¾ tsp salt (you don't need to add the salt if using sausagemeat) in a food processor for 2 minutes (or mix by hand) until it forms a smoothish, slightly sticky ball
• Divide the mince mixture into 2 then place half the mixture along the middle of one of the pieces of pastry. Fold one side of the pastry over the mince mixture and press down with a fork to seal. Repeat with the remaining mince mixture and pastry, then brush both pastry sections generously with the beaten egg. Cut into 16 mini sausage rolls
• Place the sausage rolls on a parchment-lined baking tray then bake for 30 minutes or until cooked through and golden-brown all over