“I love sausage rolls!” (sang in the style of Joan Jett & the Blackhearts). Seriously I do. You do too. These ones are dead easy. I use ready rolled puff-pastry. Gasp! It’s true. Don’t judge me.
Follow these 13 easy peasy steps to make these little savoury bites of goodness (recipe taken from Lorraine Pascale ‘Baking made easy’ and adapted slightly):
- Take the pastry out of the fridge 20 minutes before using it
- Preheat the oven (200 degrees C/400 degrees F/Gas 6)
- Roll the pastry out on a floured surface to about 48 x 32cm and bash it with the rolling pin. This reduces the amount it puffs up otherwise they’ll be too puffy and no-one wants a sausage roll that is too puffy
- Cut the pastry in half lengthways with a knife, then cut each half into eight pieces. You should have 16 pieces in total
- Brush one end of each pastry piece with beaten egg. This helps to seal them
- Spread a thin layer of your relish or chutney of choice onto each pastry piece. I use a spicy tomato and roasted red pepper chutney
- Put a small bit of sausage on top and sprinkle some thyme leaves over it
- Seal the rolls by bringing together two opposite ends of pastry (the one brushed with egg)
- Put them in the fridge for about 20 minutes to harden
- Then score the tops with a sharp knife, for decoration only but it has to be done
- Brush all over with beaten egg
- Bake in the oven for 25-30 minutes or until the pastry is golden brown and looks crisp
- SCOFF (as soon as they’re cool enough to eat).