Sausage Rolls
A firm family favourite perfect for any meal, birthday party or just as a snack.
Yield: 12 servings
Equipment
- 1 baking sheet
- 1 sheet of baking paper
- 1 Sharp knife
- 1 pastry brush
- Oven
Materials
- 1 packet ready roll puff pastry
- 500 g sausage meat ask your local butcher or use sausages and remove the skin
- 1 egg, beaten
Instructions
- Remove the puff pastry from the packet and allow it to come to room temperature (around 10 mins in a warm room)
- Pre-heat the oven to 180 degrees fan/200 degrees non-fan
- Line the baking sheet with baking paper.
- Lay the puff pastry out on the worktop with the long edge running from left to right. Using the knife cut into 3 equal pieces vertically (you should have 3 wide rectangles)
- If using sausages, remove the skins and place the sausage meat into a bowl and combine with your hands (this can get a bit messy)
- Take a chunk and using the palm of your hands roll into sausages then lay it onto the puff pastry.
- Use the eggy wash to moisten the edges then carefully roll it over pressing the wet edge to the dry to seal.
- Cut the large sausage rolls into smaller pieces, and repeat.
- Once all the mini-sausage rolls are on the tray, eggy wash them thoroughly then place in the oven for 25 mins until golden brown.
- Delicious served hot or ideal cold in a packed lunch. If all the ingredients are fresh then they can also be frozen.