Italian sausage rolls with a creamy Rodda’s Cornish clotted cream and red pesto dip

Method

• To make the sausage rolls: Preheat the oven to 180C and line two baking trays with baking paper. Take the ready rolled puff pastry out of the fridge and leave to come to room temperature for 10 minutes.
• Unroll and cut along the shorter edges into three pieces with a sharp knife.
• Take each sausage, score with a sharp knife to carefully peel off the skins and discard.
• Place sausage meat into a bowl and add the chopped sundried tomatoes, roasted red peppers, grated parmesan, basil and seasoning. Mash together with a fork breaking up the sausage until combined.
• Spoon the sausage roll mixture onto the left-hand side of three pastry pieces, creating a long sausage along the length and leaving a 2 cm space on the left-hand side. Once the mixture has been evenly divided between the pastry pieces, brush beaten egg along the right-hand side of the pastry, then carefully roll up each one ensuring the pastry sides come together and are sealed by the egg.
• Using a sharp knife, cut the long sausage rolls into smaller 5cm portions and place on the prepared baking tray with the pastry seal on the bottom. Brush the tops with more of the beaten egg and sprinkle with sesame seeds if using.
• Bake for 30-35 minutes until the pastry is risen and golden. Once cooked, remove from the oven and allow to cool. Whilst they are cooling make the Rodda’s clotted cream and red pesto dip.
• Simply combine the ingredients and mix for 30 seconds, allowing the consistency of the clotted cream to loosen.
• Serve with the sausage rolls as part of a delicious picnic or summer snack.