Ingredients
Equipment
Method
- Preheat the oven to 360F/200C/180C Fan oven. Prepare a baking sheet by lining it with baking parchment.
- Remove the puff-pastry from its packaging and lay it out on the work surface. (1 sheet puff pastry sheet) Divide this in half lengthways.
- Remove the sausagemeat from any packaging and place it in a medium sized mixing bowl. (12.5 ounces sausagemeat). Gently, break up any lumps in the meat using a fork.
- If you are using apple sauce, spread a tablespoon of the sauce on each half of the pastry. (2 tablespoons apple sauce)
- Divide the sausage meat in half and shape it into a long sausage, one for each half of the pastry. Lay it down the length of the pastry. See the picture in the description for guidance.
- For the egg wash - break the egg (1 egg) into a small bowl and whisk it with a fork.
- Brush the pastry lightly, on the right-hand side of the sausagemeat only, with half of the egg wash. (This seals the roll so that it doesn't burst open when baking and also gives the pastry a nice sheen when it bakes.) Set the remaining egg wash to one side for now.
- Roll the pastry tightly from the long edge so that the meat is enclosed in the pastry. Pinch the seam closed. Do this for both pieces of pastry
- Cut, using a sharp knife, the 'long' sausage roll in half if you want large lunchbox size sausage rolls and into quarters if you want a buffet sized roll.
- Mark the top of the sausage roll with shallow cuts for decoration. For example, 3 across a large sausage roll and perhaps one across a buffet sized one. It acts as a little bit of decoration. (Refer to pictures in the main blog post for help.)
- Brush the remaining egg wash over the outside of the pastry. This gives the pastry a nice sheen when it cooks.
- Place the unbaked sausage rolls on the baking tray and place them in the oven. Bake for 15 to 20 minutes until the pastry is golden brown, and the sausagemeat is cooked through. Check this with a meat thermometer if you're unsure.
- Once baked, remove from the oven and place on a cooling rack to cool down before eating.
Nutrition
Notes
Nutritional Information: This is computer-generated and is intended as a guideline only.
These sausage rolls can be made ahead of time and kept for up to 24 hours in a refrigerator before baking.
Freezing - Sausage rolls can be successfully frozen for up to 2 months.
To freeze - Make the sausage rolls according to the instructions, but omit the egg wash. Freeze the sausage rolls on an open tray in your freezer. Once frozen, they can be stored in a suitable freezer bag with baking parchment layered between, to prevent sticking. Before baking, allow them to thaw overnight, brush them with an egg wash to seal the pastry and bake according to the recipe.
To bake from frozen - Brush with an egg wash as before and bake for an extra 15 minutes. The pastry should be a lovely golden colour. If you wish, check that the meat is properly cooked by using a cooking thermometer.
