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Sausage Rolls

A firm family favourite perfect for any meal, birthday party or just as a snack.
Prep Time15 minutes
Active Time30 minutes
Course: Snack
Cuisine: British
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.