Boursin & Spinach Sausage Roll Ring

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  1. Heat your oven to 200ºC.
  2. Place your sausage meat in a bowl with your Boursin, parsley, chives and a little salt and pepper. Combine with your hands.
  3. Roll out pastry and spread a layer of Boursin down the centre. Arrange your spinach to one side of the centre, then lay a quarter of your sausage meat on top. Arrange half of your remaining Boursin down the centre, then top with another half of your sausagemeat to form a log shape. Brush the edges with egg wash and fold over your pastry so that it totally encases your sausage. Repeat with your remaining ingredients. Pop in the fridge to chill briefly.
  4. Brush with egg wash, sprinkle with sesame seeds and make incisions horizontally down the log, keeping one side intact. Arrange in a circle by gently curling one side around to meet the other on a large baking dish lined with parchment paper and bake for 15-20 mins.
  5. Place on a board with chutney in a bowl in the middle and serve!