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Easy sausage rolls

Recipe blog

Easy sausage rolls

Emily Kerrigan

Friendly warning: once you've made your own sausage rolls, it's hard to go back to the bland, mass-produced, packaged kind. Thankfully, this recipe uses easy shop-bought puff pastry and sausagemeat so we're not condemning you to a life slaving away making your own pastry. You won't believe how much better these taste, even with the odd cheat. They're freezer-friendly, too and cook from frozen (see below). Make sure little ones know not to eat the raw meat if they're helping to cook these and to wash their hands after touching it.

Makes about 8

1 egg
250g readymade puff pastry
500g good quality sausagemeat

Takes 35 minutes

1. Preheat the oven to 220°C/425 °F/Gas mark 7. Line a baking tray with parchment paper.

2. Help your kids to crack an egg into a bowl and whisk it up with a fork. 

3. Roll out the puff pastry until it's about 5mm thick and in a rectangle shape. Take the sausagemeat and mould it into one long sausage along one side of your rectangle. Roll it up and pinch the edges with your finger tips to seal.

4. Brush the top with the beaten egg using a pastry brush then cut to whatever width you fancy.

5. Cut a little slash in the top of each then bake for about 30 minutes until golden then cool on a rack. These cook from frozen in 20 minutes at 220°C/425 °F/Gas mark 7 in a preheated oven (allow them to cool completely after cooking then freeze, labelled with the date, and get out of the freezer in the quantities you need. Use within a month).