Sausage rolls
Flaky golden puff pastry wrapped around well-seasoned pork sausagemeat with onion and sage, chilled, sliced and baked until crisp.
Method
- 1
Mix the sausagemeat, onion, sage, breadcrumbs and pepper in a bowl with your hands until evenly combined.
- 2
Roll the pastry out on a lightly floured surface into a rectangle about 40 x 30 cm, then cut it lengthways into two long strips.
- 3
Divide the filling in half and shape each half into a long sausage down the middle of a strip.
- 4
Brush one long edge of each strip with beaten egg.
- 5
Fold the pastry over the filling, press the edges together firmly and crimp them with a fork.
- 6
Heat the oven to 200°C and line two baking trays with baking paper.
- 7
Chill the long rolls until the pastry is firm, which makes them much easier to cut.
- 8
Cut each roll into 8 pieces and set them on the trays, seam side down and well spaced.
- 9
Brush the tops with beaten egg and snip two small slits in each with scissors to let steam escape.
- 10
Bake until puffed and deep golden, and the filling is cooked through and piping hot.
- 11
Leave on the trays for a few minutes, then serve warm or cold.
Notes
- The flavour depends on the sausagemeat, so use one with a high meat content.
- Unbaked rolls freeze well on a tray. Bake them from frozen, adding 5 to 10 minutes to the time.
- Keep the pastry cold throughout. Warm puff pastry turns greasy and does not rise in layers.
Equipment
Mixing bowl, Rolling pin, Sharp knife, Pastry brush, Fork, 2 baking trays, Baking paper, Scissors